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Brown sugar substitute

Brown sugar is white sugar coated in molasses. The molasses adds caramel flavour, slight acidity and moisture, which is why brown-sugar cookies spread less and stay chewier.

The recipe calls for

of brown sugar. Every swap below is sized for that amount.

  1. White sugar + molasses (light)

    Closest match
    • 1 cup granulated sugar
    • 1 tbsp molasses

    Mash together with a fork, or pulse in a food processor, until evenly coloured. Double the molasses for dark brown sugar.

    Best for: Everything.

  2. Coconut sugar

    • 1 cup coconut sugar

    Use one for one.

    Best for: Cookies, crumbles, sauces. Slightly drier, deeper flavour.

  3. White sugar + maple syrup

    • 1 cup granulated sugar
    • 1 tbsp maple syrup

    Mix well; flavour is milder than molasses.

    Best for: Oatmeal cookies, glazes.

  4. Plain white sugar

    • 1 cup granulated sugar

    Use one for one.

    Best for: When chew and colour matter less.

Choosing the right swap

Swapping in plain white sugar works, but expect crisper, paler cookies. Adding molasses back restores both the flavour and the chew.

Missing brown sugar? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

How do I make dark brown sugar?

1 cup granulated sugar plus 2 tablespoons molasses.

How do I soften hard brown sugar?

Seal it in a container with a slice of bread or a damp paper towel overnight, or microwave briefly under a damp towel.

Can I use honey instead of brown sugar?

Use about ¾ cup honey per cup, reduce other liquid by 3 tablespoons and lower the oven 25°F, as honey browns faster.