Baking

Brown sugar: what it is, how to pick and store it

White sugar with molasses in it. Light brown is milder; dark brown has more molasses flavor. It keeps cookies chewy and cakes moist.

How to pick it

Light and dark swap one for one; dark tastes deeper. Our recipes pack it into the cup unless they say otherwise.

How to store it

Seal it airtight so it stays soft. If it hardens, close it in a container with a slice of bread or a damp paper towel overnight.

Out of brown sugar? What to use instead

  • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
  • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
  • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
  • Coconut sugar: The same amount. Similar caramel notes, but drier, so cookies are a little less chewy.

Swaps for brown sugar, with what changes

Brown sugar: cups to grams

Brown sugar (packed)
MeasureGrams
1 cup220 g
½ cup110 g
⅓ cup73 g
¼ cup55 g
1 tablespoon14 g
1 teaspoon4.6 g

Weights from USDA FoodData Central. Brown sugar: converter and grams to cups

Recipes with brown sugar (52)

More recipes with brown sugar

More baking

All-purpose flourGranulated sugarVanilla extractBaking powderBaking sodaHoneyCornstarchPowdered sugarAll 60 ingredient guides

Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.