Best Brown Sugar Substitutes: Simple Alternatives for Baking and Cooking

Finding yourself without brown sugar in the middle of baking cookies, preparing a glaze, or making your favorite sauce doesn’t mean you need to abandon your recipe. Brown sugar alternatives are more accessible than you might think, and many deliver comparable results in both flavor and texture.

Whether you’re looking for a quick fix using pantry staples or seeking healthier alternatives, this comprehensive guide will walk you through the best brown sugar substitutes, how to use them, and what to expect from each option.

What Makes Brown Sugar Different?

Before diving into substitutes, it’s helpful to understand what brown sugar actually is. Brown sugar consists of white granulated sugar combined with molasses, which gives it that distinctive caramel color, moist texture, and rich flavor profile.

The molasses content typically ranges from 3.5% in light brown sugar to about 6.5% in dark brown sugar. This molasses is what contributes to brown sugar’s unique characteristics:

• Moisture content that creates chewy textures in baked goods
• Slightly acidic pH that can affect leavening agents
• Caramel and toffee flavor notes
• Tendency to clump due to moisture retention

Understanding these properties helps you select the most appropriate substitute for your specific recipe.

White Sugar and Molasses: The Perfect Match

The most authentic brown sugar substitute is simply recreating what brown sugar actually is—a combination of white granulated sugar and molasses.

This method works exceptionally well because you’re essentially making homemade brown sugar. The ratio is straightforward:

• For light brown sugar: Mix 1 cup (200g) white granulated sugar with 1 tablespoon (15mL) molasses
• For dark brown sugar: Mix 1 cup (200g) white granulated sugar with 2 tablespoons (30mL) molasses

Simply combine the ingredients in a bowl and mix with a fork until the molasses is evenly distributed throughout the sugar. The mixture can be used immediately or stored in an airtight container.

This substitute works perfectly in all recipes that call for brown sugar, with absolutely no adjustments needed to quantities or cooking times.

White Sugar with Maple Syrup

Pure maple syrup makes an excellent alternative to molasses when creating a brown sugar substitute. The flavor profile differs slightly—maple syrup brings its own distinctive taste—but it provides similar moisture and color.

Mix 1 cup (200g) of white sugar with 1 tablespoon (15mL) of pure maple syrup. Blend thoroughly until the sugar takes on a light tan color.

This substitution works particularly well in recipes where a hint of maple flavor would be complementary, such as oatmeal cookies, muffins, or glazes for roasted vegetables and meats.

Coconut Sugar: A Natural Alternative

Coconut sugar is produced from the sap of coconut palm trees and has naturally occurring caramel notes that make it remarkably similar to brown sugar in both appearance and taste.

You can substitute coconut sugar for brown sugar in a simple 1:1 ratio. However, there are some textural considerations:

Coconut sugar has less moisture than brown sugar, which can result in baked goods that are slightly drier or denser. To compensate for this difference:

• Add an extra tablespoon of butter, oil, or other fat to your recipe
• Consider dissolving the coconut sugar in a small amount of warm liquid before incorporating it
• For cookies, reducing baking time by 1-2 minutes can help maintain moisture

Coconut sugar also contains small amounts of nutrients and has a slightly lower glycemic index than refined sugar, making it a popular choice among health-conscious bakers.

Liquid Sweeteners: Honey, Maple Syrup, and Agave Nectar

Liquid sweeteners can successfully replace brown sugar, but they require recipe adjustments due to their moisture content. These alternatives work well in sauces, marinades, and many baked goods.

General conversion guidelines:

• Use 2/3 cup (160mL) of liquid sweetener for every 1 cup (200g) of brown sugar
• Reduce other liquids in the recipe by approximately 1/4 cup (60mL)
• Lower oven temperature by 25°F (about 15°C) to prevent over-browning
• Reduce baking time by a few minutes, checking for doneness earlier than usual

Honey brings floral notes and creates moist, tender baked goods. It’s sweeter than brown sugar, so you may want to use slightly less.

Maple syrup offers distinctive flavor and works beautifully in recipes where that taste profile complements other ingredients.

Agave nectar has a neutral flavor and dissolves easily, making it suitable for cold preparations like beverages or no-bake desserts.

Raw Sugars: Turbinado and Demerara

Raw sugars like turbinado and demerara undergo less processing than white sugar and retain some natural molasses, giving them a light golden color and subtle caramel flavor.

These can replace brown sugar in equal amounts, though their coarser texture and drier consistency may affect certain recipes:

• The large crystals may not dissolve completely in low-moisture batters or doughs
• They can create a slightly crunchy texture, which may be desirable in some applications
• The flavor is milder than brown sugar

To improve results with raw sugars:

• Pulse them in a food processor or grind with a mortar and pestle for finer texture
• Dissolve them in warm liquid (like melted butter) before adding to your recipe
• They work exceptionally well as toppings for muffins or crisps where texture is desirable

Muscovado Sugar: The Rich Alternative

Muscovado is an unrefined cane sugar with very high molasses content, even more than regular brown sugar. It has a deep, complex flavor with notes of toffee and a sticky, moist texture.

You can substitute muscovado for brown sugar in a 1:1 ratio, but keep these tips in mind:

• Muscovado clumps more readily—sift it before using to ensure even distribution
• Its stronger flavor can be more pronounced in delicate recipes
• The extra moisture may create denser, chewier baked goods
• Dark muscovado works best as a replacement for dark brown sugar

This substitute shines in robust recipes like gingerbread, chocolate cakes, or barbecue sauces where its intense flavor is an asset.

Plain White Sugar: The Simple Solution

When you have no other options, white granulated sugar can step in as a brown sugar substitute. While you’ll miss the molasses flavor and some of the moisture, many recipes still turn out well.

Use a 1:1 replacement ratio. The main differences you’ll notice:

• Slightly less complex flavor—more straightforward sweetness
• Cookies may be crispier rather than chewy
• Cakes might be slightly less moist
• Color will be lighter

This substitution works best in recipes where brown sugar isn’t the star ingredient and other flavors (like chocolate, spices, or vanilla) are prominent.

Date Sugar: A Whole Food Option

Date sugar is made from dried, ground dates and provides natural sweetness along with fiber and nutrients. While not a perfect textural match for brown sugar, it offers a rich, caramel-like flavor.

Use date sugar in a 1:1 ratio, but note that:

• It doesn’t dissolve like regular sugar, so it works better in baked goods than beverages
• The texture remains slightly grainy in the final product
• It can burn more easily, so watch baking times carefully
• The flavor is distinctly date-like with caramel undertones

Sucanat: Whole Cane Sugar

Sucanat (which stands for Sugar Cane Natural) is made from evaporated cane juice and retains all the natural molasses, giving it a similar flavor profile to brown sugar.

This substitute works in a 1:1 ratio and provides:

• Strong molasses flavor, sometimes even more intense than brown sugar
• Coarse texture that may require grinding for some recipes
• Slight nutritional advantages due to minimal processing
• Darker color that can affect the appearance of light-colored baked goods

Choosing the Right Substitute for Your Recipe

The best brown sugar substitute depends on what you’re making. Here’s a quick guide:

For cookies: White sugar plus molasses, coconut sugar, or muscovado provide the best texture and flavor.

For cakes and muffins: White sugar plus maple syrup, honey, or coconut sugar work well without compromising texture.

For sauces and glazes: Liquid sweeteners like maple syrup, honey, or agave nectar are ideal since they blend easily.

For oatmeal and toppings: Raw sugars like turbinado add pleasant texture and crunch.

For barbecue rubs and savory applications: Muscovado or white sugar with molasses provide the rich, complex flavor needed.

Storage Tips for Homemade Brown Sugar Substitutes

If you make your own brown sugar using white sugar and molasses or maple syrup, proper storage ensures it stays fresh:

• Store in an airtight container to prevent drying out
• Add a slice of bread or a terra cotta brown sugar saver to maintain moisture
• Keep in a cool, dark place away from heat sources
• If it hardens, soften by microwaving briefly with a damp paper towel or placing a damp cloth over the container overnight

Common Mistakes to Avoid

When substituting for brown sugar, watch out for these common pitfalls:

Not adjusting for moisture: Liquid sweeteners add extra moisture that must be balanced by reducing other liquids.

Ignoring texture differences: Coarser sugars may need grinding for recipes requiring smooth batters.

Overlooking flavor intensity: Some substitutes like muscovado have stronger flavors that can overwhelm delicate recipes.

Forgetting about color: If appearance matters (like in white frosting), darker substitutes may not be appropriate.

Not sifting clumpy alternatives: Muscovado and some raw sugars need sifting to distribute evenly.

Frequently Asked Questions

Can I substitute white sugar for brown sugar in chocolate chip cookies?

Yes, though the texture will change. White sugar creates crispier cookies, while brown sugar produces chewier ones. For best results, use a mix of white sugar and molasses or try coconut sugar.

Is brown sugar healthier than white sugar?

Brown sugar contains trace amounts of minerals from molasses, but the difference is nutritionally insignificant. Both should be consumed in moderation as part of a balanced diet.

Can I make brown sugar ahead of time?

Absolutely. Homemade brown sugar (white sugar plus molasses) can be made in advance and stored in an airtight container for several months.

Why does my brown sugar substitute make my cookies spread more?

This often happens with liquid sweeteners that add extra moisture. Chilling the dough before baking or slightly increasing the flour can help control spreading.

The Bottom Line

Running out of brown sugar doesn’t have to derail your cooking or baking plans. Multiple effective substitutes exist, each with its own advantages depending on your recipe and dietary preferences.

The most foolproof option is combining white sugar with molasses to recreate authentic brown sugar. However, alternatives like coconut sugar, maple syrup, honey, and various raw sugars can all produce delicious results when used appropriately.

By understanding the properties of brown sugar and how different substitutes behave, you can confidently adapt recipes and may even discover new flavor combinations you prefer to the original. Keep a few of these alternatives stocked in your pantry, and you’ll never be caught unprepared again.

Remember that baking is both science and art—don’t be afraid to experiment with these substitutes to find what works best for your taste preferences and the recipes you love most.

Sources:

• National Center for Biotechnology Information – Coconut Sugar Research
• MDPI – Muscovado Sugar Studies
• British Journal of Nutrition – Sugar and Nutrition
• ScienceDirect – Food Science Topics
• USDA Agricultural Research Service