Out of Brown Sugar? 5 Substitutes That Actually Work

You're making cookies. The recipe calls for brown sugar. You're out. Here are 5 substitutes that actually work.

1. White Sugar + Molasses (Best)

For 1 cup of brown sugar: use 1 cup granulated sugar + 1 tablespoon molasses. For light brown sugar, use 1 tsp molasses. For dark brown sugar, use 2 tbsp molasses.

2. Maple Syrup

For 1 cup brown sugar: use 3/4 cup maple syrup + reduce other liquids by 3 tablespoons. Maple syrup is a liquid, so you need to compensate.

3. Honey

For 1 cup brown sugar: use 3/4 cup honey + reduce other liquids by 3 tablespoons. Honey is sweeter than brown sugar, so your baked goods will be slightly sweeter.

4. Coconut Sugar

1:1 substitution. Coconut sugar has a similar flavor profile to brown sugar but is slightly drier. Works great in cookies and cakes.

5. White Sugar (Last Resort)

You can use granulated sugar 1:1, but you'll lose the moisture and caramel flavor that brown sugar provides. Your cookies will be crispier and less chewy.

What You'll Lose

Brown sugar adds moisture (from molasses), acidity (which activates baking soda), and a caramel flavor. No substitute replicates all three perfectly. The white sugar + molasses combo comes closest.

Bottom Line

White sugar + molasses is the best substitute. It replicates brown sugar almost exactly. The other options work but will change the texture and flavor of your baked goods.