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?