Brown Sugar Substitutes
Brown sugar is just white sugar plus molasses, which adds moisture and a caramel note. So you can make it yourself.
Best all-round substitute for brown sugar: White sugar + molasses — use 1 cup sugar + 1 tbsp molasses = 1 cup brown. Use 2 tbsp for dark brown. Mix until even.
Brown Sugar substitutes & ratios
| Substitute | Ratio | Notes |
|---|---|---|
| White sugar + molasses | 1 cup sugar + 1 tbsp molasses = 1 cup brown | Use 2 tbsp for dark brown. Mix until even. |
| Coconut sugar | 1:1 | Similar color and caramel flavor; slightly drier. |
| White sugar (alone) | 1:1 | Works in a pinch; bakes will be less moist and chewy. |
| Maple syrup | 3/4 cup per 1 cup; reduce liquid | Adds moisture; cut other liquids by ~3 tbsp. |
Which one should you use?
The molasses method is a true match — same moisture, same chew. Plain white sugar works when you're out of options but expect crisper, less chewy cookies. Coconut sugar is the best 1:1 natural alternative.
FAQ
How do I make brown sugar from white sugar?
Mix 1 cup of white sugar with 1 tablespoon of molasses for light brown sugar, or 2 tablespoons for dark brown. Stir until evenly colored — it behaves exactly like store-bought brown sugar.
Can I just use white sugar instead of brown sugar?
Yes, 1:1, but the result will be less moist and chewy because you're missing the molasses. Cookies will spread more and turn out crisper. Add a teaspoon of honey or maple syrup to restore some moisture.
More substitutes
General home-cooking guidance; results vary by recipe. Ratios are starting points — adjust to taste and texture.