The best brown sugar substitutes depend on what you're baking

Brown sugar is just white sugar mixed with molasses, so your best substitutes are either molasses-based or work around the moisture and flavor it adds. Granulated white sugar plus molasses is the closest match—use 1 tablespoon of molasses mixed into 1 cup of white sugar to replicate light brown sugar, or add 2 tablespoons for dark brown sugar. If you don't have molasses on hand, honey, maple syrup, or dark corn syrup can replace the moisture and sweetness, though each shifts the flavor slightly. For recipes where brown sugar's molasses flavor matters less—like pie crusts or some cookie doughs—white sugar alone works, but you may need to add a tiny bit of liquid to match the moisture.

The choice matters most in recipes where brown sugar's moisture affects texture. Cookies made with brown sugar spread more and stay chewier because of that extra moisture; switching to white sugar alone will make them crisper. Cakes and quick breads need the moisture for tenderness. Sauces and glazes rely on brown sugar's flavor, so a direct swap to white sugar will taste noticeably different.

Key Takeaways

  • Mix 1 tablespoon of molasses into 1 cup of white sugar to make light brown sugar, or use 2 tablespoons of molasses for dark brown sugar.
  • Honey, maple syrup, and dark corn syrup can replace brown sugar's moisture and sweetness but will change the flavor of your recipe.
  • White sugar alone works in some recipes but will make cookies crisper and cakes drier because brown sugar contains moisture.
  • In glazes, sauces, and spice-heavy recipes, brown sugar's molasses flavor is important—white sugar substitutes will taste noticeably different.

White sugar plus molasses (the closest match)

This is the most reliable substitute because you're rebuilding brown sugar from its actual components. Measure out your white sugar, then stir in molasses until it's evenly mixed. For light brown sugar, use 1 tablespoon of molasses per 1 cup of white sugar. For dark brown sugar, use 2 tablespoons per cup. Mix it thoroughly so the molasses doesn't clump—a fork works fine, though a whisk is faster.

The texture will be slightly wetter than store-bought brown sugar, which is actually more accurate to how brown sugar behaves when it's fresh. If your recipe calls for packed brown sugar (which many do), pack this mixture into your measuring cup the same way you would the original. The flavor and moisture content will match closely enough that most bakers won't notice a difference in the final result.

Honey as a brown sugar replacement

Honey adds moisture and sweetness similar to molasses, but it's sweeter and has a distinct flavor. Use 3/4 cup of honey for every 1 cup of brown sugar the recipe calls for, and reduce other liquids in the recipe by 1/4 cup to account for the extra moisture. Honey also browns faster than brown sugar, so watch your baking time—cookies and cakes may finish 1 to 2 minutes earlier.

Honey works best in recipes where its flavor complements the other ingredients: oatmeal cookies, gingerbread, barbecue sauces, and glazes for ham or chicken. It's less successful in chocolate chip cookies or recipes where you want the molasses flavor to stay in the background. If you use honey, expect a slightly softer, chewier texture in baked goods because of the extra moisture.

Maple syrup for a different but pleasant flavor

Maple syrup is thinner than honey and has a distinct taste, so it works best when that flavor fits the recipe. Use 3/4 cup of maple syrup for every 1 cup of brown sugar, and reduce other liquids by 1/4 cup. Like honey, maple syrup browns faster, so check your baked goods a minute or two earlier than the recipe suggests.

Maple syrup shines in recipes with warm spices (cinnamon, nutmeg, cloves), in pecan or walnut cookies, and in glazes for roasted vegetables or meats. It's less ideal in chocolate-forward recipes where its flavor might compete. The result will be slightly softer and chewier than brown sugar would produce, and the maple flavor will be noticeable—which is fine if that's what you want.

Dark corn syrup when you need moisture without molasses flavor

Dark corn syrup has less distinct flavor than molasses, honey, or maple syrup, so it's a good choice if you want to keep the recipe's other flavors in focus. Use 1 cup of dark corn syrup for every 1 cup of brown sugar, and reduce other liquids by 1/4 cup. The texture will be slightly softer because of the extra moisture, but the flavor impact will be minimal.

Dark corn syrup works in any recipe where you need brown sugar's moisture but not its molasses taste—vanilla cookies, straightforward cakes, or recipes where brown sugar is just one of many ingredients. Light corn syrup is too mild and won't give you the depth you're looking for, so stick with dark.

White sugar alone (when flavor doesn't matter as much)

In some recipes, you can use white sugar straight up with no additions. This works best in recipes where brown sugar is a minor ingredient or where the molasses flavor isn't central to the taste. Pie crusts, shortbread, and some cake batters can handle white sugar without a noticeable change.

What won't work: cookies that rely on brown sugar for chewiness will become crisp and dry. Quick breads and cakes will be drier because you've removed the moisture. Glazes, sauces, and spice cookies will taste noticeably flatter. If you go this route, watch your baking time—white sugar may bake slightly faster because it doesn't contain moisture. Add 1 to 2 minutes to your baking time if the recipe seems to be browning too quickly.

Adjusting your recipe based on the substitute you choose

The main variables are moisture and flavor. Molasses-based substitutes (molasses mixed with white sugar) match both. Honey and maple syrup add extra moisture, so reduce other liquids. Dark corn syrup adds moisture with minimal flavor change. White sugar removes both moisture and molasses flavor.

For cookies, the moisture difference matters most: brown sugar makes them chewy, white sugar makes them crisp. If you're using honey or maple syrup, expect chewier results and slightly shorter baking times. For cakes and quick breads, the moisture keeps them tender, so substitutes with liquid (honey, maple syrup, corn syrup) will work better than white sugar alone. For sauces and glazes, the flavor is what you're after—molasses or dark corn syrup will taste closer to the original than white sugar.

Frequently Asked Questions

Can I use regular molasses if I don't have brown sugar?

Yes. Mix 1 tablespoon of molasses into 1 cup of white sugar for light brown sugar, or 2 tablespoons for dark brown sugar. Unsulphured molasses is milder; blackstrap molasses is stronger and more bitter. If you only have blackstrap, use slightly less—start with 1.5 tablespoons per cup and taste as you go.

What if my recipe calls for packed brown sugar?

Pack your substitute into the measuring cup the same way you would pack brown sugar—press it down firmly so it's compressed. This matters most with white sugar alone, which doesn't compress as easily. Molasses-sugar mixtures, honey, and maple syrup all pack similarly to brown sugar.

Will my cookies spread differently if I use a substitute?

Yes. Brown sugar's moisture makes cookies spread more and stay chewy. White sugar alone will make them spread less and bake crisper. Honey and maple syrup will make them spread more and stay softer. If you want the same texture as the original recipe, stick with molasses mixed into white sugar.

Can I use coconut sugar instead of brown sugar?

Coconut sugar is drier than brown sugar and has a caramel-like flavor. It won't add the moisture brown sugar does, so cookies will be crisper and cakes drier. Use it in a 1-to-1 ratio if you like its flavor, but expect texture changes. It works better in recipes where you don't mind a crisper result.

Does the type of molasses matter?

Yes. Unsulphured molasses is mild and sweet. Sulphured molasses is slightly bitter. Blackstrap molasses is thick, dark, and very strong. For baking, unsulphured is standard—it's what commercial brown sugar uses. If you only have blackstrap, use less (start with 1 tablespoon per cup instead of 2) because it's more intense.