Best Substitute for Brown Sugar: 7 Options, Ratios & DIY Recipe

The Quick Answer:
The best substitute for brown sugar is White Sugar + Molasses.
Mix 1 cup of granulated white sugar with 1 tablespoon of molasses for light brown sugar (or 2 tablespoons for dark brown sugar). Use a fork to mash them together until fluffy. This is chemically identical to store-bought brown sugar.

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You are ready to bake cookies, but your bag of brown sugar is either empty or has turned into a rock-hard brick. It happens to the best of us.

Brown sugar is simply refined white sugar with molasses added back in. This gives it moisture, a caramel flavor, and acidity (which helps cookies spread and stay chewy). If you just swap in plain white sugar, your baked goods will be drier and crispier.

Here is how to replicate that moisture and flavor using what you have in your pantry.

🥣 Handy Kitchen Conversion Chart

Baking is a science. Use this chart to ensure your liquid-to-dry ratios stay accurate.

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Top 5 Brown Sugar Substitutes (Pros & Cons)

1. White Sugar + Molasses (The Perfect Match)

Since brown sugar is just white sugar and molasses, this DIY version is indistinguishable from the real thing.

• Ratio: 1 cup White Sugar + 1 tbsp Molasses = 1 cup Brown Sugar.

• Best For: Everything (Cookies, cakes, marinades).

• Pros: Exact flavor and texture match.

• Cons: You need a bottle of molasses in the pantry.

2. Coconut Sugar (The Natural Swap)

Derived from coconut palm sap, this sugar naturally has a caramel-like flavor and color similar to brown sugar.

• Ratio: 1 cup Coconut Sugar = 1 cup Brown Sugar.

• Best For: Oatmeal, cookies, healthy baking.

• Pros: Lower glycemic index; naturally delicious flavor.

• Cons: It is drier than brown sugar (cookies won’t be as chewy).

3. White Sugar + Maple Syrup

If you don’t have molasses, maple syrup adds similar moisture and depth, though the flavor is lighter.

• Ratio: 1 cup White Sugar + 1 tbsp Maple Syrup.

• Best For: Pancakes, muffins, granola.

• Pros: Adds a nice maple aroma.

• Cons: Slightly changes the flavor profile; less acidic than molasses.

4. Honey + White Sugar

Honey creates a chewy texture similar to molasses but has a distinct floral taste.

• Ratio: 1 cup White Sugar + 1 tbsp Honey.

• Best For: Soft cookies, sweet breads.

• Pros: Makes baked goods very moist.

• Cons: Honey browns faster than sugar, so watch your oven temp.

5. Plain White Granulated Sugar

In an absolute emergency, yes, you can use plain white sugar.

• Ratio: 1 cup White Sugar = 1 cup Brown Sugar.

• Best For: Cookies (if you like them crispy).

• Pros: You definitely have it.

• Cons: Your cookies will be flatter, crispier, and lack that toffee flavor.

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⚖️ Comparison: Which Substitute Should I Use?

Not all sugars behave the same in the oven.

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How to Make Your Own Brown Sugar (DIY)

Stop buying pre-made brown sugar. It’s cheaper and fresher to mix it yourself.

Ingredients:

• 1 Cup Granulated White Sugar

• 1 Tablespoon Molasses (Unsulphured is best)

Instructions:

1. Pour the sugar into a bowl.

2. Drizzle the molasses over the top.

3. Use a fork or a mixer to mash the molasses into the sugar. It will look clumpy at first—keep going.

4. After about 60 seconds, it will turn into fluffy, uniform brown sugar.

5. Storage: Keep in an airtight container for up to 6 months.

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Frequently Asked Questions (FAQ)

Q: Can I use dark corn syrup?
A: Yes. Dark corn syrup has a similar consistency and sweetness to molasses, though the flavor is less robust. Use the same 1 tablespoon ratio per cup of white sugar.

Q: Will substituting sugar change the texture of my cookies?
A: Yes. Brown sugar is acidic and reacts with baking soda to make cookies puffy and chewy. White sugar has no acid, resulting in a flatter, crispier cookie. If using plain white sugar, consider adding 1/4 teaspoon of lemon juice to mimic the acidity.

Q: Is Muscovado sugar the same as brown sugar?
A: Muscovado is unrefined cane sugar with natural molasses. It is darker, stickier, and stronger in flavor than standard brown sugar. It works as a substitute but will make the flavor much more intense.

Conclusion

Don’t let a missing ingredient ruin your baking plans. By mixing simple white sugar with a liquid sweetener like molasses or maple syrup, you can save your dough and arguably make a better-tasting cookie than the store-bought version allows.