Substitute for brown sugar for cookies

When substituting brown sugar for cookies, the goal is to replicate its moisture and caramelized flavor to ensure a chewy, flavorful texture.

My recipe needs cup of brown sugar → every ratio below adjusts

White Sugar + Molasses

1.0 cup white sugar + 1.0 tbsp molasses

This combination perfectly mimics the moisture and flavor profile of brown sugar, ensuring cookies bake up with the ideal chewy texture.

Dark Corn Syrup

0.75 cup dark corn syrup

This syrup adds necessary moisture and a mild caramel taste, though the cookies may lack the depth of flavor found in traditional brown sugar recipes.