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Best Substitutes for Brown Sugar (with Ratios)

Brown sugar is white sugar plus molasses. That molasses adds moisture, a caramel-toffee note, and slight acidity that helps browning. A good substitute has to cover most of those, which is why the go-to trick is making brown sugar from what you already have.

The substitutes, with ratios

White sugar + molasses (make your own) (1 cup white sugar + 1 tbsp molasses = 1 cup light brown sugar)

Best for: Anything — cookies, brownies, sauces, marinades

Use 2 tbsp molasses per cup for dark brown sugar. Whisk with a fork until sandy.

Coconut sugar (1:1)

Best for: Cookies, granola, spice bakes

Slightly less sweet and slightly drier — add 1 tbsp extra liquid per cup.

Maple sugar (1:1)

Best for: Bakes where maple flavor fits (oatmeal cookies, breakfast bakes)

Cleaner flavor than brown sugar; ideal for paleo bakes.

Turbinado or demerara (1:1 (pulse in a blender first))

Best for: Crumb toppings, streusels, cookies

Coarser crystals — pulse first for smooth bakes; use as-is for topping.

Watch out

For chewy cookies, don't skip the molasses trick — the moisture matters more than the color. White sugar alone gives you thin, spread-out cookies with no chew.

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Frequently asked questions

Can I use white sugar instead of brown sugar?

Only for a texture change you're okay with — cookies will spread more and lose chew, bakes will taste flatter. If you have molasses, add 1 tbsp per cup and you've made brown sugar.

Is coconut sugar the same as brown sugar?

Similar taste, slightly less sweet, slightly drier. 1:1 works with a small extra tablespoon of liquid per cup. Coconut sugar is also lower on the glycemic index, which is why paleo bakes reach for it.

Related guides: Honey · Sugar (Keto) · All guides