Getting ready for baking

I'm planning to start my holiday baking right after Thanksgiving. I mostly do cookies, and a favorite is spritz cookies. I want everything ready and waiting for me when the mood strikes to get out that cookie gun. So this is what I did: I got out a gallon bag and some smaller bags. In the gallon bag, I measured out my flour, baking soda and salt. In one of the smaller bags, I put my sugar, brown sugar and two unwrapped sticks of unsalted butter. This little bag went right down into the flour bag. I put an egg into a small bag and put it in with the sugar and the dry ingredients. The only thing I left out was the vanilla and almond extracts, which are in my pantry--I checked, LOL! (Being frugal--I bought 2 bottles of vanilla from the Kosher aisle after Passover this year! At 80% savings!) I'm not sure it is okay to put extracts in the fridge. But everything is ready and waiting--and the colored sugar is all nicely contained in a metal 'shoe box' I've had for years. By the way, do you (my few and wonderful readers) know why sugar is a 'wet' ingredient, even though it's dry! Because it turns into a liquid when you heat it, LOL!