White sugar + molasses (light)
- 1 cup white sugar
- 1 tbsp molasses
Best for: Everything; identical result
Mash together with a fork. Use 2 tbsp molasses per cup for dark brown sugar.
Brown Sugar Substitute
Brown sugar is white sugar with molasses mixed back in: about 3.5% molasses for light and 6.5% for dark. The molasses adds moisture, acidity and caramel flavour, which is why cookies made with it stay chewy.
Use one of these instead — amounts update as you change the quantity.
White sugar alone
- 1 cup white sugar
Best for: Sauces, glazes, marinades
Cookies will be crisper and paler.
Coconut sugar
- 1 cup coconut sugar
Best for: Baking, stir-fry sauces
Similar caramel taste but drier; add a teaspoon of liquid if the dough seems dry.
Maple syrup or honey
- ⅔ cup maple syrup or honey (reduce other liquid by 3 tbsp)
Best for: Glazes, sauces, oatmeal
Liquid sweeteners change baking chemistry; best in cooking.
Questions people ask
Can I use white sugar instead of brown sugar?
Yes, 1:1. Baked goods will be a little crisper and less caramel-flavoured. In savoury sauces nobody will notice.
How do I soften hard brown sugar?
Seal it in a container with a slice of bread overnight, or microwave it covered with a damp paper towel for 20 seconds.
Other swaps: Buttermilk · Heavy cream · Baking powder · Egg · Cornstarch · Sour cream · Butter · Milk