Out of White sugar, one case
Can you substitute brown sugar for white sugar?
4 options, ranked, with the exact amount
Use Light brown sugar
1 cup for every cup of white sugar
Yes. Use the same amount, packed into the cup. Brown sugar is white sugar with molasses added, so the bake comes out moister, chewier and darker, with a caramel flavor. It is the wrong choice for meringue, angel food cake and anything meant to stay white or crisp.
- Verdict —
- Tweak it
- The tweak —
- Pack it firmly into the measuring cup and break up any lumps.
- Best for —
- chocolate chip and oatmeal cookies
- Pantry —
- Likely in your cupboard
One casethe full white sugar card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup white sugar | Verdict |
|---|---|---|---|
| 1 | Light brown sugarchocolate chip and oatmeal cookies | 1 cupTweak it | Tweak it |
| 2 | Dark brown sugargingerbread and spice cakes | 1 cupYou'll taste it | You'll taste it |
| 3 | Coconut sugarcookies and quick breads | 1 cupTweak it | Tweak it |
| 4 | Turbinado or raw sugarsprinkling on muffins and pie crust | 1 cupTweak it | Tweak it |
Light brown sugar
mild caramel; softer and chewier
About 3.5% molasses. Close enough to white sugar that most recipes need no other change.
- Best for
- chocolate chip and oatmeal cookies, banana bread, muffins and brownies, sauces, glazes and coffee
- Prep
- Pack it firmly into the measuring cup and break up any lumps.
- Where it fails
- Meringue, angel food and chiffon cakes, white cake and crisp shortbread.
Dark brown sugar
strong molasses and toffee; darker and moister
About 6.5% molasses, so the flavor and color are stronger.
- Best for
- gingerbread and spice cakes, barbecue sauce and baked beans, chewy molasses-style cookies
- Prep
- Pack it firmly. Expect the bake to brown faster; check it 2 to 3 minutes early.
- Where it fails
- Delicate vanilla or lemon bakes, where it takes over.
Coconut sugar
caramel, slightly less sweet; a drier crumb
A dry, tan sugar with a caramel taste. It measures like white sugar but is less sweet and does not dissolve as readily.
- Best for
- cookies and quick breads, coffee and oatmeal
- Where it fails
- Smooth icings and meringue.
Turbinado or raw sugar
light caramel; crunchy if left coarse
Large golden crystals with a trace of molasses.
- Best for
- sprinkling on muffins and pie crust, coffee and tea, crumbles and streusel
- Prep
- For batters, pulse it in a blender for a few seconds so the crystals dissolve.
- Where it fails
- Creamed cakes and smooth custards, unless ground finer.
Tips for substituting white sugar
4 tips- Brown sugar is slightly acidic. In a recipe leavened only with baking powder nothing changes; with baking soda, cookies puff a little more.
- Cookies made with all brown sugar are thicker, softer and chewier and spread less. Flatten the dough balls slightly before baking.
- For a result close to the original, use half brown and half white.
- In drinks and sauces the swap is one for one and only the color and flavor change.
Questions
4 questionsIs brown sugar a 1:1 substitute for white sugar?
Yes, by packed volume. One cup of packed brown sugar weighs about the same as one cup of white sugar, roughly 200 grams.
What happens if I use brown sugar instead of white sugar in cookies?
They are softer, chewier, darker and taste of caramel. They also stay moist longer. If you want crisp cookies, keep at least half the sugar white.
Can I use brown sugar instead of white sugar in cake?
Yes, in most butter and oil cakes. The crumb is moister and tan. Do not use it for angel food, chiffon or white cake.
Can I use brown sugar to make simple syrup or sweeten tea?
Yes. It dissolves the same way and gives an amber syrup with a caramel note.