Substitute White sugar for Brown sugar
What brown sugar does in a recipe: White sugar + molasses: adds moisture, chew, and caramel depth.
White sugar
per 1 cup brown sugar
US1 cup white sugar (result is crisper, less chewy)
Metric200 g
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-free
Molasses is what makes brown sugar soft and acidic.
What changes: Crisper, less chew, no caramel note
Best for: Crisp cookies
More options: all 4 Brown sugar substitutes
Common questions
- What is the ratio for substituting White sugar for Brown sugar?
- per 1 cup brown sugar — US: 1 cup white sugar (result is crisper, less chewy). Metric: 200 g.
- Why does White sugar work as a Brown sugar substitute?
- Molasses is what makes brown sugar soft and acidic.
- What changes when you use White sugar instead of Brown sugar?
- Crisper, less chew, no caramel note
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