11 Clever Alternatives for Brown Sugar

1. White Granulated Sugar + Molasses

You can easily make your own brown sugar by mixing granulated white sugar with molasses. After all, that’s essentially what brown sugar is.

And the best part? It’s incredibly simple. So simple, in fact, that I never buy brown sugar. Instead, I make it myself whenever I need it. (That way, I never have to deal with the nightmare of rock-hard brown sugar due to improper storage.)

Start with 1 cup of white sugar and 1 tablespoon of molasses for light brown sugar. For dark brown sugar, use 2 tablespoons of molasses. Mix the two together with a fork or mixer until well-combined. Voilà! You’ll have fresh, fluffy brown sugar in no time.

2. Extra White Sugar

Even if you’re out of brown sugar, chances are you have plenty of white granulated sugar on hand—so why not make use of it? Simply substitute the same amount of white sugar for the brown sugar called for in the recipe. The result might be slightly crispier cookies, but it’ll still work just fine.

3. Muscovado Sugar

Muscovado sugar is an unrefined cane sugar that still retains a significant amount of molasses, making it an excellent substitute for brown sugar, especially if you’re looking for a bold flavor.

Hailing from the island of Mauritius, located off the coast of Africa, muscovado is much darker than regular brown sugar, offering a deeper and richer flavor. Its caramel notes and slightly smoky finish make it a favorite in everything from ginger cookies to barbecue sauce.

Another benefit? Muscovado sugar tends to be moister than other sugars, so it won’t harden into clumps during baking.

4. Coconut Sugar

Coconut sugar is derived from the sap of coconut palms, which is then boiled and dehydrated. While its calorie content is roughly the same as white sugar, it contains significantly less fructose, which is why it's often considered a 'healthier' alternative. (Though remember, calories are calories, no matter where they come from.)

Its caramel-like color is similar to brown sugar, but its flavor more closely resembles white sugar, making it a perfect replacement when you're in need of a substitute.

5. Maple Sugar

Maple sugar is made directly from maple syrup, not sugar cane, giving it a distinct, rich maple flavor that enhances nearly any dish. It's often used as a topping for oatmeal or porridge. While it can replace brown sugar in baking, it may result in a slightly different texture in your baked goods.

6. White Granulated Sugar and Honey, Agave, or Maple Syrup

While combining white sugar with molasses is one of the best ways to mimic brown sugar, if you don’t have molasses on hand, other liquid sweeteners such as honey, maple syrup, or agave nectar can also do the job. To replace 1 cup of brown sugar, mix 1-2 tablespoons of liquid sweetener into just under 1 cup of white sugar.

7. Liquid Sweeteners Like Agave, Honey, or Maple Syrup

If you’re out of granulated sugar, you can always turn to a liquid sweetener like honey, maple syrup, or agave. However, you’ll need to adjust your recipe a bit. Use 2/3 cup of liquid sweetener for every cup of brown sugar, and decrease other liquids (such as milk) by 2 tablespoons.

8. Turbinado Sugar

Think of this (often referred to as raw sugar) as a lighter version of muscovado sugar. It’s partially refined sugar that still retains some molasses and the distinct flavor of brown sugar. You can substitute it for brown sugar on a one-to-one basis.

9. Date Sugar

Date sugar is made from dried dates that are ground into a fine powder resembling granulated sugar. Often chosen as a healthier alternative to white or brown sugar, it can be used in equal amounts. However, keep in mind that date sugar doesn’t dissolve like regular sugar, so you may notice some grittiness in your baked goods.

10. Applesauce

Applesauce has long been a go-to for making baked goods healthier, often used as a replacement for either oil or sugar. It works as a one-to-one substitute (1 cup applesauce for every cup of brown sugar). Just remember to reduce the other liquids in your recipe by 2 tablespoons to balance the extra moisture.

11. Raw Sugars

While not a pantry staple for most, if you’re looking to switch up your baking game, consider exploring unrefined sugar alternatives like palm sugar, sourced from sugar palm trees, or piloncillo, a Mexican sugar made from sugar cane and often sold as a cone. These options may be harder to find in stores, but their unique flavors make them worth seeking out.