Question about Sugar Color and Baking Cookies
I have a question for you bakers out there. I was baking some butter cookies for Christmas and I rolled half of the batch in red sanding sugar and the other half in green sanding sugar. For some reason, the green cookies baked faster and the bottoms were darker. I'm guessing it has something to do with the color. Any body know why?
For some background, I used full sheets in my oven with half the sheet red and the other half green. I was intrigued by the observation so for the second batch I left the whole sheet the same color. The oven is a Capital Culinarian range and is pretty even heating, especially since I keep a stone in it.