Brown Sugar Substitute: Use 1 cup (200g) Granulated sugar + 1 tbsp (21g) Unsulphured molasses (use 2 tbsp for dark brown sugar)
To replace 1 cup packed light brown sugar, use 1 cup (200g) Granulated sugar + 1 tbsp (21g) Unsulphured molasses (use 2 tbsp for dark brown sugar) (best for chocolate chip cookies, gingerbread, barbecue rubs, and sticky glazes). Make fresh light or dark brown sugar in seconds by blending granulated white sugar with unsulphured molasses.
Scaled Substitution Options
Granulated White Sugar + Molasses (1 tbsp for Light, 2 tbsp for Dark)
Balance: Pulse in a food processor or rub between clean fingers until uniform moisture and golden color are achieved.
Texture: Yields identical chewiness, moisture retention, and caramel undertones in cookies and cakes.
Granulated Sugar + Pure Maple Syrup
Balance: Mix until evenly coated; maple syrup contributes subtle woodsy sweetness without molasses bitterness.
Texture: Delivers soft cookie centers with delicate maple fragrance and golden browning.
Coconut Sugar (1:1 Direct Swap)
Balance: Direct 1:1 volume swap; coconut sugar dissolves slightly slower so allow 5 minutes for resting.
Texture: Produces a warm, toasty caramel note with a slightly drier, more crumbly cookie edge.
All Ranked Swaps for 1 cup packed light brown sugar
| Option | Exact Formula (per 1 cup packed light brown sugar) | Best For | Hydration & Texture Impact |
|---|---|---|---|
| #1 Granulated White Sugar + Molasses (1 tbsp for Light, 2 tbsp for Dark) | 1 cup (200g) Granulated sugar + 1 tbsp (21g) Unsulphured molasses (use 2 tbsp for dark brown sugar) | Chocolate chip cookies, gingerbread, barbecue rubs, and sticky glazes | Liquid/Prep: Pulse in a food processor or rub between clean fingers until uniform moisture and golden color are achieved. Yields identical chewiness, moisture retention, and caramel undertones in cookies and cakes. |
| #2 Granulated Sugar + Pure Maple Syrup | 1 cup (200g) Granulated sugar + 1 tbsp (20g) Pure maple syrup | Oatmeal cookies, fruit crisps, and holiday quick breads | Liquid/Prep: Mix until evenly coated; maple syrup contributes subtle woodsy sweetness without molasses bitterness. Delivers soft cookie centers with delicate maple fragrance and golden browning. |
| #3 Coconut Sugar (1:1 Direct Swap) | 1 cup (160g) Coconut sugar | Gluten-free baking, snack bars, and spice muffins | Liquid/Prep: Direct 1:1 volume swap; coconut sugar dissolves slightly slower so allow 5 minutes for resting. Produces a warm, toasty caramel note with a slightly drier, more crumbly cookie edge. |
Frequently Asked Questions
How do I make dark brown sugar instead of light brown sugar? ▾
Simply increase the molasses from 1 tablespoon (21g) to 2 tablespoons (42g) per cup of granulated white sugar.
Why does brown sugar keep cookies softer and chewier than white sugar? ▾
Molasses contains invert sugars (glucose and fructose) which are hygroscopic, attracting and locking in moisture after baking.