Substitute for Brown Sugar in Cookies: Best Options
Brown sugar adds moisture, chewiness, and caramel-butterscotch flavor to cookies. Its molasses content keeps cookies soft and creates a deeper flavor than white sugar. The substitute must provide similar moisture and flavor depth.
Best Substitute
White Sugar + Molasses
1 cup white sugar + 1 tbsp molasses per cup of brown sugar
This recreates brown sugar exactly since brown sugar is simply white sugar with molasses added. Mix thoroughly for even color and flavor distribution in cookie dough.
Other Options
Coconut Sugar
1 cup coconut sugar per cup of brown sugar
Similar caramel flavor with slightly less moisture. Cookies may be slightly drier. Add 1 tsp molasses for closer match.
Maple Syrup
3/4 cup maple syrup per cup of brown sugar
Reduce other liquids by 3 tbsp. Adds distinct maple flavor. Cookies will be softer and chewier.
Muscovado Sugar
1 cup muscovado sugar per cup of brown sugar
Even richer molasses flavor than brown sugar. Creates intensely flavored cookies with extra chewiness.
Frequently Asked Questions
What can I use instead of brown sugar in cookies?
The best substitute is 1 cup white sugar mixed with 1 tablespoon molasses per cup of brown sugar. This recreates brown sugar exactly. Coconut sugar also works as a 1:1 swap with a similar caramel flavor.
Can I use white sugar instead of brown sugar in cookies?
Yes, but cookies will be crispier and less chewy since white sugar lacks the moisture from molasses. Add 1 tablespoon of molasses or honey per cup of white sugar to restore chewiness and flavor depth.