What Can I Use Instead of Brown Sugar?
Out of brown sugar right when the cookies are calling? Here are the best brown sugar substitutes for baking and cooking, plus when each one works best.
If you are halfway through a recipe and realize the brown sugar container is empty, do not panic. Brown sugar is one of the easier baking ingredients to replace, especially if you have granulated sugar, molasses, maple syrup, honey, or coconut sugar on hand.
The right substitute depends on what you are making. Brown sugar adds sweetness, moisture, a light caramel flavor, and a little softness or chewiness to baked goods. In sauces and glazes, it helps create depth and shine. Below are the best options for home bakers, including exact swaps and tips for choosing the right one.
Best Brown Sugar Substitute Overall: White Sugar Plus Molasses
The closest substitute for brown sugar is a simple mix of granulated white sugar and molasses. This works because brown sugar is essentially white sugar with molasses added back in.
For light brown sugar:
Use 1 cup granulated sugar plus 1 tablespoon molasses.
For dark brown sugar:
Use 1 cup granulated sugar plus 2 tablespoons molasses.
Mix with a fork, spoon, or your fingers until the molasses is evenly distributed. It may look streaky at first, but it will come together as you rub or stir it.
Best for: cookies, cakes, muffins, quick breads, baked beans, barbecue sauce, glazes, and almost any recipe that calls for brown sugar.
Quickest Swap: Granulated White Sugar
If you do not have molasses, plain white sugar can often stand in for brown sugar in a pinch. Use a 1:1 swap: 1 cup white sugar for 1 cup brown sugar.
The flavor will be less rich, and baked goods may turn out slightly crisper or less moist. For many everyday recipes, especially simple cakes, muffins, and bars, the difference is usually manageable.
Best for: recipes where brown sugar is not the main flavor, such as basic muffins, quick breads, simple cakes, and some cookie recipes.
Keep in mind: In chewy cookies, replacing all the brown sugar with white sugar may make the cookies spread a bit differently and bake up more crisp than soft.
Maple Syrup as a Brown Sugar Substitute
Maple syrup can be a delicious substitute when you want sweetness and warm flavor. Since it is liquid, you will need to adjust the recipe slightly.
For every 1 cup brown sugar, use 3/4 cup maple syrup and reduce another liquid in the recipe by about 3 tablespoons.
If the recipe does not have much liquid to reduce, add 1 to 2 extra tablespoons of flour, oats, or another dry ingredient to help balance the batter or dough.
Best for: oatmeal, muffins, quick breads, baked apples, granola, sauces, marinades, and glazes.
Flavor note: Maple syrup adds a distinct maple taste, which is wonderful in fall baking, breakfast recipes, and cozy desserts.
Honey as a Brown Sugar Substitute
Honey can replace brown sugar, especially in moist baked goods and sauces. Like maple syrup, it is liquid and sweeter than sugar, so use a little less.
For every 1 cup brown sugar, use 2/3 to 3/4 cup honey. Reduce another liquid in the recipe by about 3 tablespoons.
Honey also browns faster than sugar, so if you are baking, consider lowering the oven temperature by about 25°F if the recipe bakes for a long time.
Best for: muffins, quick breads, snack cakes, marinades, dressings, and glazes.
Keep in mind: Honey has a floral flavor and can make baked goods slightly denser or moister.
Coconut Sugar as a Brown Sugar Substitute
Coconut sugar is one of the easiest dry swaps for brown sugar. Use it in a 1:1 ratio: 1 cup coconut sugar for 1 cup brown sugar.
It has a toasty, caramel-like flavor that works well in many baked goods. However, it is typically drier than brown sugar, so the finished texture may be a little less soft.
Best for: cookies, muffins, banana bread, coffee cake, granola, and crumb toppings.
Texture tip: If a dough or batter seems dry, add 1 to 2 teaspoons of milk, water, or melted butter at a time until it looks right.
Turbinado, Demerara, or Raw Sugar
Raw sugars like turbinado and demerara can replace brown sugar in some recipes, but they have larger crystals and less moisture. Use a 1:1 swap, but expect a crunchier texture unless the sugar dissolves fully.
Best for: toppings, crumbles, fruit crisps, oatmeal, coffee, glazes, and recipes where a little texture is welcome.
Not ideal for: delicate cakes or soft cookies where you need brown sugar’s moisture and fine texture.
Muscovado Sugar
Muscovado sugar is a rich, moist, molasses-heavy sugar. If you have it, it can be an excellent substitute for brown sugar. Use it 1:1.
Because muscovado has a stronger molasses flavor, it works especially well in recipes that can handle deeper, bolder notes.
Best for: gingerbread, spice cookies, chocolate cakes, brownies, barbecue sauce, baked beans, and sticky desserts.
Brown Sugar Substitute Chart
Use this quick guide when you need to choose fast:
- Best all-purpose substitute: 1 cup white sugar plus 1 tablespoon molasses
- Fastest substitute: 1 cup white sugar for 1 cup brown sugar
- Best liquid sweetener option: 3/4 cup maple syrup for 1 cup brown sugar, with liquid reduced
- Best for moist baking: 2/3 to 3/4 cup honey for 1 cup brown sugar, with liquid reduced
- Best dry natural-style swap: 1 cup coconut sugar for 1 cup brown sugar
- Best bold flavor swap: 1 cup muscovado sugar for 1 cup brown sugar
Which Substitute Should You Use for Cookies?
Cookies are where brown sugar substitutions matter most because brown sugar affects spread, chewiness, and moisture.
For the best cookie results, use white sugar plus molasses. It gives you the closest flavor and texture to regular brown sugar.
If you only have white sugar, your cookies will usually still work, but they may be lighter in flavor and more crisp. If the dough looks dry, add 1 to 2 teaspoons of milk or water. If it seems too soft, chill the dough before baking.
Coconut sugar can also work well in cookies, especially oatmeal cookies, chocolate chip cookies, and spice cookies. Expect a slightly less moist cookie with a pleasant caramel flavor.
Which Substitute Should You Use for Cakes, Muffins, and Quick Breads?
For cakes, muffins, banana bread, and quick breads, you have more flexibility. White sugar plus molasses is still the closest match, but maple syrup, honey, and coconut sugar can all work well.
If using a liquid sweetener, remember to reduce another liquid slightly or add a bit more dry ingredient. This helps keep the batter from becoming too loose.
For banana bread and pumpkin bread, maple syrup and honey are especially nice because they add moisture and flavor that pairs well with fruit and spices.
Which Substitute Should You Use for Sauces, Glazes, and Savory Recipes?
For barbecue sauce, baked beans, marinades, stir-fry sauces, and glazes, brown sugar is usually there for sweetness and caramel flavor rather than structure. That means you have plenty of options.
Use white sugar plus molasses for the closest flavor, maple syrup for a warm and smooth sweetness, or honey for a glossy finish. Coconut sugar and muscovado sugar are also good choices when you want deeper flavor.
Can You Make Brown Sugar Ahead of Time?
Yes. Homemade brown sugar is easy to make and store.
- Add 1 cup granulated sugar to a bowl.
- Add 1 tablespoon molasses for light brown sugar or 2 tablespoons molasses for dark brown sugar.
- Mix until evenly combined.
- Store in an airtight container.
If it hardens, place a slice of bread, a few apple slices, or a brown sugar saver in the container for several hours. Remove any fruit afterward so it does not spoil.
Helpful Baking Tips When Substituting Brown Sugar
- Think about texture: Brown sugar adds moisture, so dry substitutes may make baked goods a little firmer or crisper.
- Adjust liquids carefully: When using maple syrup or honey, reduce another liquid or add a little extra dry ingredient.
- Watch for browning: Honey and maple syrup can brown faster, especially in longer bakes.
- Match the flavor: Use molasses-based substitutes for classic brown sugar flavor, maple syrup for cozy sweetness, and coconut sugar for a toasted caramel note.
- Chill cookie dough if needed: If a substitute makes your dough softer than usual, chilling helps control spread.
Final Answer: What Can I Use Instead of Brown Sugar?
The best substitute for brown sugar is white sugar mixed with molasses: 1 cup granulated sugar plus 1 tablespoon molasses for light brown sugar, or 2 tablespoons molasses for dark brown sugar. If you do not have molasses, use white sugar as a quick 1:1 swap, or try maple syrup, honey, coconut sugar, raw sugar, or muscovado depending on the recipe.
For most home baking, the closer you can get to brown sugar’s moisture and molasses flavor, the better your results will be. But if you are in the middle of a recipe, you probably have at least one good substitute already in your pantry.