I'm wondering why the cranberry cookie dough doesn't form, it's sticky, and then after freezing it in the fridge and then baking it, it melts, and then it's supposed to be cakey, so I'm not sure why I'm doing this. Generally speaking, when using the freezer to form cookies, they are often mixed and then either spread directly onto a baking sheet or filled into a mold and then sealed and frozen. When completely hardened and removed, the baking tray needs to be cut into strips according to the desired size, the use of molds to be demolded, and then wrapped in greaseproof paper or plastic wrap to freeze again (mainly because of the fear of moving too slowly, the dough will be soft).

When you want to bake, put it in the freezer for a while to thaw, and when you can cut it without cracking, quickly cut it into even-sized slices and arrange them neatly in a shallow baking dish, and then bake it when it softens a little.

Melting is rare for a number of reasons, and I've only seen a few slices in the same pan melt slightly, mainly due to excess moisture, either from the water on the baking sheet or condensation on the dough, so it's important to freeze them in greaseproof paper or plastic wrap before slicing them, and leave them out for a while to soften them up a bit.