I have searched for months to find an answer to a problem that happens sporadically. When I ice my cookies, it is not apparent at first but, after they sit overnight, some of the cookies, whether they have white icing or dark-colored icing, begin to “bleed” around the edges. It almost looks like greasy spots that eventually travel to the entire cookie, but it’s embarrassing because if I deliver them early they look very splotchy.
It is not a greasy bowl or spatula or any contaminant, like I’ve read, that may have caused it. I have also paid attention to the humidity levels. I have even changed my recipe to use less butter. Still nothing . . . the frustrating part it that it does NOT always happen.
Does anyone have a solution to this? I have attached a photo . . . look at the bear’s head closely and see the edges getting darker. It also began to happen to the blue mason jars. 😥