What You Can Use Instead of Brown Sugar
You can replace brown sugar with white sugar mixed with molasses, honey, maple syrup, or coconut sugar, depending on what you are baking or cooking. The best substitute depends on whether you need the moisture brown sugar adds, the depth of flavor, or just the sweetness. Most swaps work in a one-to-one ratio by weight, though some change how your finished dish tastes or feels.
Brown sugar is straightforward white sugar coated with molasses—the dark liquid left over from refining cane sugar. When you understand that, you can see why some replacements work better than others. A substitute that adds moisture will behave differently in a cookie than one that does not, and a substitute that adds flavor will change the taste of your dish.
Key Takeaways
- White sugar plus a small amount of molasses mimics brown sugar almost exactly and works in any recipe at a one-to-one ratio by weight.
- Honey and maple syrup add moisture and change texture, so reduce other liquids in the recipe by about one-quarter when you use them.
- Coconut sugar and muscovado sugar are direct swaps with similar moisture content, though muscovado is harder to find and more expensive.
- In savory dishes, soy sauce or fish sauce can replace brown sugar's umami depth without adding sweetness.
- Granulated white sugar alone works in a pinch but makes baked goods drier and less flavorful than the original recipe intended.
White Sugar Plus Molasses—The Closest Match
Mixing white granulated sugar with molasses gives you brown sugar's exact flavor and moisture content. Use three-quarters teaspoon of molasses per one tablespoon of white sugar. Stir them together thoroughly so the molasses coats the sugar evenly, then measure and use it as you would brown sugar. This works in any recipe at a one-to-one ratio by weight or volume.
This method is useful when you have molasses on hand but no brown sugar, or when you want to control the molasses-to-sugar ratio yourself. Light brown sugar has less molasses than dark brown sugar, so if you want to mimic dark brown sugar, use a full teaspoon of molasses per tablespoon of white sugar instead. The mixture will not store as well as packaged brown sugar—it will dry out over a few days—so make only what you need for one recipe.
Honey and Maple Syrup—When You Want Moisture
Honey and maple syrup both work as brown sugar replacements, but they add liquid to your recipe. Use them at a one-to-one ratio by weight, but reduce the other liquids in the recipe by about one-quarter. For example, if a cookie recipe calls for one cup of brown sugar and one-half cup of butter, use one cup of honey instead of the brown sugar and reduce the butter to one-quarter cup, or reduce the milk or water if the recipe contains those.
Honey will make baked goods softer and chewier, and it browns faster in the oven, so watch your baking time closely—you may need to lower the oven temperature by 25 degrees Fahrenheit. Maple syrup creates a similar effect but with a distinct maple flavor that works well in oatmeal cookies, pancakes, and glazes. Both syrups work especially well in recipes where you want a moist, dense texture, like brownies or granola bars.
Coconut Sugar—A One-to-One Swap
Coconut sugar has a similar moisture content to brown sugar and works at a one-to-one ratio in most recipes. It has a caramel-like flavor that is slightly less intense than brown sugar, so the taste will be a little milder. Coconut sugar is more expensive than brown sugar and can be harder to find in regular grocery stores, though most health food stores and online retailers carry it.
One drawback: coconut sugar does not dissolve as easily as brown sugar in cold liquids. If you are making a cold beverage or a no-bake recipe, stir it in thoroughly or let it sit for a few minutes to soften. In baked goods, cookies, and sauces, this is not a problem. Coconut sugar also tends to clump during storage, so keep it in an airtight container with a piece of bread or a terra cotta disc to absorb moisture.
Muscovado Sugar—Higher Moisture, Stronger Flavor
Muscovado sugar is less refined than brown sugar and contains more molasses, which makes it darker, stickier, and more flavorful. It works at a one-to-one ratio by weight, but because it is wetter, you may need to reduce other liquids slightly—start by cutting them by one-eighth and adjust if the batter seems too wet. Muscovado sugar is expensive and uncommon in most supermarkets, so it is a better choice if you already have it on hand than if you are buying it specifically as a replacement.
The stronger molasses flavor means muscovado sugar will change the taste of your dish more noticeably than other swaps. It works beautifully in dark, rich recipes like gingerbread, molasses cookies, and barbecue sauce, where the extra depth is welcome. In delicate recipes like shortbread or vanilla cake, the flavor shift may be too strong.
White Granulated Sugar—The Bare-Minimum Option
Plain white sugar works as a brown sugar replacement in a pinch, using a one-to-one ratio by weight. Your baked goods will be drier and less flavorful because you are losing the molasses, but the recipe will still work. This is the best choice only when you have no other options and need to finish a recipe when ready.
Cookies made with white sugar instead of brown sugar will spread more and brown less evenly. Cakes will be less moist and have a sharper, less complex sweetness. If you use this swap, consider adding a pinch of vanilla extract or a small amount of cinnamon to compensate for the lost depth of flavor.
Savory Dishes—Soy Sauce and Fish Sauce
In savory recipes like glazes, marinades, and stir-fries, brown sugar adds both sweetness and umami depth. If you want to skip the sugar entirely, soy sauce or fish sauce can replace it. Use about one-half teaspoon of soy sauce or one-quarter teaspoon of fish sauce per tablespoon of brown sugar the recipe calls for. Start with less and taste as you go, because these are concentrated and salty.
This swap works best when the recipe already contains other savory ingredients like garlic, ginger, or vinegar. It will not work in sweet applications like desserts or sweet glazes, where you still need the sweetness brown sugar provides. Fish sauce is stronger and more pungent than soy sauce, so use it only if you are comfortable with its flavor.
Frequently Asked Questions
Can I use regular white sugar in cookies without changing anything else?
Yes, but the cookies will spread more, brown less evenly, and taste less rich. They will still be edible. If you want better results, add one-quarter teaspoon of molasses or a pinch of vanilla extract per cup of white sugar to bring back some of the depth brown sugar provides.
Does honey work in recipes that need brown sugar to stay dry, like granola?
Honey adds moisture, so granola made with honey will clump and stick together instead of staying crispy. Use coconut sugar or white sugar mixed with molasses instead. If you want to use honey, reduce the other liquids in the recipe significantly and bake at a lower temperature for longer.
What is the difference between light and dark brown sugar, and does it matter which one I replace?
Light brown sugar has less molasses than dark brown sugar, so it is milder in flavor. If a recipe calls for dark brown sugar, use a one-to-one swap with any of these replacements. If it calls for light brown sugar, you can use a lighter substitute like coconut sugar or white sugar with less molasses added.
Can I make brown sugar ahead of time and store it?
Brown sugar made from white sugar and molasses will dry out within a few days. Store-bought brown sugar lasts longer because it contains additives that hold moisture. If you make your own, use it within one or two days, or store it in an airtight container with a piece of bread to keep it soft.
Does muscovado sugar taste the same as brown sugar?
Muscovado sugar has a stronger molasses flavor and is stickier and darker than brown sugar. It will change the taste of your recipe noticeably, making it richer and more intense. Use it only in recipes where that deeper flavor is welcome, like dark chocolate cakes or molasses cookies.