Yes, the dough can be made ahead of time, wrapped, and refrigerated for up to 3 days before rolling it out and baking the crackers. I have not tested freezing the dough but you should be able to freeze the rolled out and cut crackers on the sheet pans then transfer them to freezer bags once they are frozen solid. They will probably take a bit longer to bake if frozen, so add a few minutes to the bake time.