Substitute for Brown Sugar: Best Alternatives and What Works

When you run out of brown sugar, a moist, molasses-infused sweetener used in baking for depth and chew. Also known as dark or light brown sugar, it’s not just sweetness—it’s flavor and texture all in one. You can’t just swap it with plain white sugar and expect the same result. That’s because brown sugar holds moisture, helps cookies stay soft, and gives cakes that rich, caramel-like depth. If you’re baking gluten-free, vegan, or just out of stock, you need a substitute that mimics these traits—not just sweetness.

Common white sugar, granulated sugar without molasses, often used as a base substitute will work in a pinch, but your cookies will be crisp, not chewy. To fix that, add a tablespoon of molasses or maple syrup per cup of white sugar. That’s the trick most home bakers miss. Maple syrup, a natural liquid sweetener with a distinct earthy flavor is great for muffins and bars, but you’ll need to reduce other liquids in the recipe. Same goes for honey, a viscous, floral sweetener that browns faster and adds moisture—it’ll make your baked goods darker and denser. If you want something closer to brown sugar’s texture, try coconut sugar, a granulated sweetener made from coconut palm sap, with a mild caramel note. It dissolves like brown sugar and doesn’t change the moisture balance much.

What you avoid matters too. Artificial sweeteners? They don’t caramelize or hold moisture. Powdered sugar? Too fine—it’ll turn your dough into a mess. And don’t assume all "natural" sugars are equal. Date paste, while healthy, adds fiber and changes structure. If you’re baking for someone with dietary limits—like gluten-free or low-FODMAP—some swaps work better than others. That’s why the posts below cover real tests: what happens when you swap brown sugar in fudge, cheesecake, or gluten-free cakes. You’ll find out which substitutes keep texture intact, which ones make things too wet, and which ones actually improve flavor. No theory. Just what works in your kitchen.