Substitute for Brown Sugar: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most effective substitute for brown sugar is a simple mixture of granulated white sugar and molasses. Brown sugar is refined white sugar with molasses added, so this homemade version is a very close substitute in recipes. To make a substitute for light brown sugar, stir one tablespoon of molasses into one cup of granulated sugar. For dark brown sugar, use two tablespoons of molasses for every cup of sugar.

While this is the closest match, other ingredients can stand in for brown sugar when needed. The best choice depends on your recipe and what you have available. Keep in mind that any substitution may slightly alter the flavor, moisture, and texture of your finished dish.

Substitutes for brown sugar (per 1 cup packed)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Brown sugar is sugar plus molasses; the molasses brings moisture and a slight acidity

How to choose the right brown sugar substitute

When selecting a substitute, consider the role brown sugar plays in your recipe. It does more than just add sweetness. The molasses in brown sugar provides moisture, which contributes to soft, chewy textures in baked goods like cookies. It also adds a slight acidity that can react with baking soda to help with leavening.

The ideal substitute depends on which of these qualities is most important for your recipe.

• For a close match: Mixing granulated sugar with molasses is the best option. It replicates the moisture, acidity, and flavor of commercial brown sugar. Use a fork to mix them together thoroughly.
• For a simple swap: Coconut sugar can be used in a one-for-one ratio. It has a caramel-like flavor and works well in many baked goods, but it is drier than brown sugar.
• In a pinch: Plain granulated sugar is a last-resort option. While it provides the necessary sweetness, it lacks the moisture and acidity from molasses. This will result in a crisper, less chewy final product.

Swaps by recipe type

Different recipes rely on brown sugar for different reasons, so matching the substitute to the food is key.

For cookies, cakes, and most baked goods where a chewy texture is desired, the mixture of granulated sugar and molasses is the top choice. This combination provides the moisture needed for a soft result. Coconut sugar is also a good option for baking, though the final texture may be slightly drier. If you must use plain granulated sugar for cookies, expect them to be crisper.

For recipes like gingerbread or barbecue sauce that call for the stronger flavor of dark brown sugar, use granulated sugar mixed with two tablespoons of molasses per cup. This will provide the deep flavor and dark color characteristic of these dishes.

In glazes and some sauces where moisture is less critical than sweetness and flavor, the substitutes can work well depending on the desired outcome.

What changes when you swap

Substituting for brown sugar will affect the final dish. The most significant changes are to texture, flavor, and color.

Using plain granulated sugar removes the extra moisture that molasses provides. This leads to baked goods that are drier and crisper. Without the caramel notes of molasses, the flavor will be simpler and sweeter, and the color will be much lighter.

Coconut sugar can be substituted in equal amounts, but it can result in a drier, more crumbly texture in some baked goods. Its flavor is distinct, with caramel notes that are different from the molasses in brown sugar.

Even the recommended substitute of granulated sugar and molasses can have a slight effect. The flavor of dark brown sugar made this way will have a stronger molasses flavor than many store-bought versions. Be sure to mix the sugar and molasses completely to ensure even distribution and consistent results throughout your recipe.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.