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by Anna on August 7, 2008 · 18 comments
It’s Thursday, but since I haven’t posted a “Weekend Tip” in a while, here’s a good one.
If you are out of brown sugar, you can substitute the following.
1 cup granulated sugar plus 1 1/2 tablespoons molasses.
I used this substitution in today’s cookie and it worked.
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I’ve had to use this method before and I agree it works well! You can make dark brown sugar too… just use about 1/4 cup worth of molasses.
We always make our own brown sugar. It works great!
Thanks for the tip!
Oh! I’ve been wondering about the amounts. I always bring brown sugar back with me after visits to the States, but I’ve run out and I always just use granulated sugar and add in “some” (unmeasured) molasses. It does work well, but I’m glad to have a better idea of amounts.
I have put too much in before, as well, and I must say I think Joe’s suggestion of 1/4 c for one cup of sugar sounds really high (even for dark brown)and would make whatever it is you’re making taste like molasses. Maybe not.
I LOVE baking and so your blog is a slice of heaven for me.
I’m sure you’ve been asked this many times before, but how do you go through all the cookies you make each day? Do you give lots away, or just have an enormous cookie supply or what?
Do you need to first mix the sugar and molasses, or just add the two to a recipe as you’re creaming the sugar into the butter? Thanks for the tip. Today’s cookies look good. I haven’t been able to work on T’s bedroom at all today, so I’m still not “allowed” to bake. Sigh!
What if I do not have molasses? My mom doesn’t buy much for bakers so I only do simple stuff. I don’t have any more brown sugar but I don’t have molasses either. Is there anyway to substitute anything else?
this actually worked! just stir it really well!!!
@Steff, you can use honey and sugar
I happened to find this through google, and your recipe of brown sugar really works and it really enhances the flavor of the chocolate chip cookies!
You are a life saver, I was just at the store, thinking I had brown sugar at home, guess what: I WAS WRONG! Thank you very much.
I used this substitute when I was out of brown sugar and we like the molasses and sugar so much more! It really give a good flavor to the cookies!
Thanks so much for posting this! I’m a vegan and the brown sugar made with vegan friendly sugar is NOT cheap!! Now that I’m out, if this works, I’ll never have to buy that stuff again!
That makes perfect sense as molasses is the by-product of refining raw sugar into white, and brown sugar is just white sugar with the molasses added back in (but in a higher quantity than is in raw sugar).
It would be interesting to know the amount of raw sugar equalls a cup of brown, as I feel raw sugar has a much milder flavor than brown.
It worked out well. My m&m cookie recipe called for l cup brown sugar packed and I only had 1/4 cup. So I used 1 cup reg sugar and 1/8 cup molasses and it turned out great. It gave it a very rich, smooth flavor. I think I liked it better than brown sugar. Thanks for the tip.
Tried this today…can’t wait to see how it tastes because it looks absolutely gorgeous. I am using it for a crumb topping with walnuts.
Hope you like it! I use it in a pinch when I’m out of brown sugar.
Totally forgot to pick up brown sugar at the store today! Thank you so much for this tip!