Substitutes for granulated sugar

Granulated sugar substitutes

Granulated sugar sweetens, browns and keeps bakes soft. Brown sugar goes in cup for cup. Liquid sweeteners use less and need less liquid elsewhere in the recipe.

What granulated sugar does

Sweetens, and also tenderizes, browns and holds moisture in baked goods. In cookies it helps them spread; in cakes it helps them stay soft.

Quick reference

SubstituteAmount
Brown sugar 1 cup brown sugar, packedper 1 cup granulated sugar
Honey Sources vary¾ cup honeyper 1 cup granulated sugar
Maple syrup Sources vary¾ cup pure maple syrupper 1 cup granulated sugar
Agave syrup ⅔ cup agave nectarper 1 cup granulated sugar
Molasses Sources vary1⅓ cup molassesper 1 cup granulated sugar

When the substitute matters

  • Brown sugar swaps cup for cup, with more flavour and moisture.
  • Honey, maple syrup and agave are liquid: use less, and cut the other liquid by 1/4 cup per cup of sweetener.
  • Molasses suits gingerbread and spice bakes: 1 1/3 cups per cup, with less liquid and added baking soda.

The substitutes, in detail

Brown sugar

Amount: 1 cup brown sugar, packed per 1 cup granulated sugar

Pack the cup. Light or dark both work as a straight swap per Food Network and Hershey's.

  1. Pack the brown sugar firmly into the measuring cup.
  2. Expect the bake to come out moister and a little darker.

Best for

  • cookies
  • bars and brownies
  • quick breads
  • crumbles

Not for

  • meringue
  • pale or delicate cakes where colour matters

What changes

Adds a caramel-molasses flavour, more moisture and a darker colour. Cookies come out chewier and softer.

Sources: Food Network·Hershey's Kitchens

Honey

Amount: ¾ cup honey per 1 cup granulated sugar

Sources vary

King Arthur and Hershey's say 3/4 cup per cup of sugar; Food Network says 1/2 cup. America's Test Kitchen says to reduce liquid by 1/4 cup for each cup of liquid sweetener.

  1. Cut the other liquid in the recipe by 1/4 cup for each cup of honey (3 tbsp for the 3/4 cup that replaces 1 cup of sugar).

Best for

  • quick breads
  • muffins
  • bars
  • sauces and glazes

Not for

  • meringue and crisp cookies

What changes

Adds honey flavour and moisture. Bakes browner and faster, and the crumb is softer and denser.

  • gluten-free
Sources: King Arthur Baking·Hershey's Kitchens·Food Network·America's Test Kitchen / Cook's Illustrated

Maple syrup

Amount: ¾ cup pure maple syrup per 1 cup granulated sugar

Sources vary

Hershey's and Food Network say 3/4 cup per cup of sugar; King Arthur says an equal amount. America's Test Kitchen says to reduce liquid by 1/4 cup for each cup of liquid sweetener.

  1. Cut the other liquid in the recipe by 1/4 cup for each cup of maple syrup (3 tbsp for the 3/4 cup that replaces 1 cup of sugar).

Best for

  • muffins
  • quick breads
  • oatmeal cookies
  • bars

Not for

  • meringue
  • crisp, thin cookies

What changes

Adds a mild maple flavour and moisture. Browns sooner than sugar and gives a softer crumb.

  • vegan
  • dairy-free
  • gluten-free
Sources: Hershey's Kitchens·Food Network·King Arthur Baking·America's Test Kitchen / Cook's Illustrated

Agave syrup

Amount: ⅔ cup agave nectar per 1 cup granulated sugar

Hershey's and Food Network agree on 2/3 cup per cup of sugar. America's Test Kitchen says to reduce liquid by 1/4 cup for each cup of liquid sweetener.

  1. Cut the other liquid in the recipe by 1/4 cup for each cup of agave syrup (about 2 2/3 tbsp for the 2/3 cup that replaces 1 cup of sugar).

Best for

  • muffins
  • quick breads
  • bars
  • soft cookies

Not for

  • meringue
  • recipes that rely on creamed butter and sugar for lift

What changes

Mild flavour. Adds moisture, browns faster and gives a softer, denser crumb.

  • vegan
  • dairy-free
  • gluten-free
Sources: Hershey's Kitchens·Food Network·America's Test Kitchen / Cook's Illustrated

Molasses

Amount: 1⅓ cup molasses per 1 cup granulated sugar

Sources vary

Hershey's and Purdue Extension both say 1 1/3 cups per cup of sugar; King Arthur says an equal amount. The steps are Purdue's method.

  1. Reduce the other liquid in the recipe by 1/4 cup.
  2. Add 2/3 tsp baking soda and leave out the baking powder.

Best for

  • Gingerbread
  • Spice cookies
  • Dark, moist quick breads

Not for

  • Light cakes
  • Recipes where a dark colour or strong flavour would be wrong

What changes

Gives a darker, moister bake with a strong molasses flavour; the crumb is softer and more compact than with granulated sugar.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Hershey's Kitchens·Purdue Extension

Don't use

  • Confectioners' (powdered) sugar for granulated

    Food Network gives no amount and says to save it for frosting or dusting.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages