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Dec 9, 2007 03:09 PM

If I roll sugar cookie dough in colored sugar and refrigerate for a few days, will the color bleed?

I'm talking about that lovely colored sugar that has the giant crystals, not normal granulated sugar. You know, the stuff you get in various colors during the holidays, and it looks almost like teeny tiny gemstones?

I want to roll my cookie dough in the red version of this stuff and store it in the fridge for a couple of days while I prep the rest of my cookies. If I do that, will anything unseemly happen to the sugar or the dough? It's fine if the color bleeds into the dough, but I don't want to be greeted with little red puddles as a result of the sugar absorbing moisture or anything like that. Thoughts?

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  1. who knows how much food coloring has changed, but my grandmother always let her cookies "rest" overnight in the fridge. If the sugar bled at all, it wasn't enough to notice, maybe just the very outer edge of the cookies.

    1. I don't think I'd chance having the sugar go all melty, but would probablly chill the cookie dough balls, then roll in sugar just before baking.

      1. It's called Sparkling Sugar.

        I've done it with no bleeding, in red and purple. Can't vouch for other colors, but I think not. They sell to commercial bakers.