Ingredients
Scale
1 cup granulated white sugar
1 tablespoon molasses (for light brown sugar)
2 tablespoons molasses (for dark brown sugar)
3/4 cup maple syrup
1–2 tablespoons extra flour (for liquid substitutes like maple syrup or honey)
3/4 cup white sugar
1/4 cup corn syrup (alternative combination)
Instructions
For Homemade Brown Sugar Substitute:
- Mix 1 cup of granulated white sugar with 1 tablespoon of molasses for light brown sugar, or 2 tablespoons for dark brown sugar.
- Stir with a fork or whisk until fully combined.
For Maple Syrup Substitute:
- Replace 1 cup of brown sugar with 3/4 cup of maple syrup.
- Adjust the recipe by reducing other liquids by 1-2 tablespoons.
For Honey Substitute:
- Use 3/4 cup of honey for every 1 cup of brown sugar.
- Add 1 tablespoon of extra flour to maintain consistency.
Using Coconut Sugar:
- Replace brown sugar with coconut sugar in a 1:1 ratio. No other adjustments are necessary.
For Corn Syrup Substitute:
- Mix 3/4 cup of granulated white sugar with 1/4 cup of corn syrup. Use as a 1:1 replacement for brown sugar.
Notes
- If using liquid substitutes (like maple syrup or honey), chilling the dough for 30 minutes can help maintain the cookie shape.
- Test small batches to perfect the balance of sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg