Let’s talk about brown sugar! ย It’s easily one of my favorite baking staples. ย It’s deep, sweet, and utterly lovely.
Commercially produced brown sugar (the kind most of us probably buy) is a mixture of granulated sugar (from canes or beets) and molasses.
Wait… do you know how brown sugar is made? ย Unrefined sugar is stripped down to bare bones sugar crystals. ย Two things are created in this process: ย granulated sugar and molasses. ย Did you know that molasses is a by-product of the sugar-making process? ย Pretty cool, I think.
Molasses is then added back to the processed granulated sugar to create Light Brown Sugar and Dark Brown Sugar. ย Light Brown sugar has less molasses than Dark Brown Sugar… makes sense, right?
You probably have granulated sugar and molasses on hand. ย You can totally make your own brown sugar! ย It’s a thing. ย It’s a total lifesaver.
Let’s also talk about measuring brown sugar.
You might see a recipe that reads: ย 1 cup brown sugar, packed.
If we’re using measuring cups instead of weighing our ingredients, here’s the deal- ย spoon brown sugar into measuring cup. ย With medium pressure, use the back of the spoon to press sugar into the bottom of the measuring cup. ย We’re packing brown sugar so we don’t have any air gaps in our sugar measuring. ย Continue to spoon sugar and pack it down until full, and sugar is flush with the top of the measuring cup. ย Dump sugar into prepared bowl. ย The sugar will hold its shape as it comes out of the cup, then collapse and break up into the bowl. ย That’s an evenly packed cup of brown sugar, with no sneaky air pockets!
Then! ย You’re all set to make Brown Sugar Sugar Cookies!
Sweet life!
xo j
52 Responses
Check out India Tree in Seattle… They have a fantastic line of sugars… a little pricey but VERY good.
yummy chewy cookies :-)
i lovei love, love, love brown sugar and use it in place of white whenever i can. maybe someday i’ll grow up the rest of the way and just start pouring in the molasses. someday!
If I don’t have any desserts in the house, I’ve been known to pull out the brown sugar and eat a couple of spoonfuls. Love it!
LOVE me some brown sugar! Have you ever tried BLACK SUGAR? It’s quite popular here in Buenos Aires. I’m a whore for it, especially in pecan pie.
I love these posts explaining the “why’s” of cooking/baking. I’ve used your recipe for cake flour a handful of times since your post and now I feel like I need to try my hand at making brown sugar! Can’t wait for the next one :)
Your page on how to make brown sugar at home is how I discovered your wonderful blog over a year ago! I had promised my husband cookies, realized I was completely out of brown sugar, and your blog saved the day! Now, I’m completed addicted to your recipes and the Joy the Baker Podcast.
I LOVE all these little tips lately!! Keep ’em coming!
I know this post is about measuring and not making brown sugar…but I really need to start making brown sugar. Despite the fact that I bake several times a month, my brown sugar always ends up rock hard. So wasteful. It would be way better to just make my own as I need it!
I’ve always been one to go down the path of plain flour with baking powder rather than SR flour, because that way you can use the flour for anything, and when you run out of baking powder you can make more out of baking soda and cream of tartar! I never realised you could do it with sugar, though. And the sugar + mollasses thing kind of explains why brown sugar almost behaves like a liquid. Nice one!
I’m not one of those people that normally comments and then provides a link to one of their own recipes (so hideously self-promotional), but I feel it is my duty to share this recipe for the absolute best most amazing incredible melt in your mouth and die a little bit and go to heaven molasses cookies.
There is NOTHING better.
https://shutupandcook.wordpress.com/2010/12/20/mama-knows-best-molasses-cookies/
I promise you won’t be disappointed .
Thanks for sharing this recipe–can’t wait to try it!!
Good to know…and those cookies look fantabulous! Whoah just noticed the picture of the packed brown sugar on this post and the cookie post are totally the same! It’s a nice picture too. recycling, I like it ;)
I would be lost without brown sugar. I always have some ready to use. It’s a baker’s dream. I have never made it before but you can bet I will soon.
Have been making my own brown sugar ever since you posted how back in 8/2010. It stays fresher so so much longer than what you buy. I use a little black strap molasses with the regular molasses for a deeper more intense flavor and I make the dark brown.
Brown sugar, one of the best things on earth! i love it! makes everything taste deeper and warmer. I put it in my coffee instead of granulated!
I knew about the sugar making process but, I’m ashamed to say, it never entered my head that one could just do that jazz at home. Love it!
I’m loving all these blog posts about various baking tips + ingredients. They’re educational while being easy (and fun!) to read as well. Can’t wait for the next one!
I love eating brown sugar & raw oats together. It’s delicious!
Wow, I’ll never need to buy brown sugar again – it looks easy too (always a bonus for me)!!
Those cookies look rather good too.
I’m wondering if and, if so, how to measure brown sugar substitute to replace the regular brown sugar, packed, in the recipes. I’m a diabetic and am doing all I can to keep my “rules” intact.
Thank you for any insight you can provide.
Brown sugar is one of those things that I assume was created out of pure magic and no one could really put their finger on how it was made. I love that you’re educating me when it comes to baking ingredients – had NO clue how brown sugar was made before reading your post and yep, it’s totally interesting…plus it makes me want to make my own. Thanks, Joy!
I’ve finally found brown sugar in France – it took almost 3 years. But before that I used brown granulated sugar and my recipes always came out fine. Is there a difference in using brown sugar over regular sugar in baking that I’m not aware of? Extra texture or flavor differences? When is brown sugar essential?
dang woman. I’m going to have to go and bake something. been spending my whole baking life not getting what packed meant. Now to celebrate will bake. Bake like the wind.
https://www.randomlyhappytoday.blogspot.co.uk
brown sugar cookies — mmmm sound so delicious!
Brown sugar. Totally essential! Right up there next to butter :)
Joy, you’re amazing! And you have saved my life. I love brown sugar but use it so infrequently that it always becomes an unusable rock in my fridge before I can make my way through half the box. From now on I’m making my own! You’re a genius!
I hate when baking recipes give cups instead of weights. It’s so stupid, and I’m never fully confident it’ll turn out just right.
I love this! I made brown sugar a lot in college, you know, when I ran out of staples, like ALL the time. Sometimes you just NEED cookies.
I love brown sugar in baking, and exclusively use dark brown. I love the extra flavor it adds. I have a recipe for iced coffee with brown sugar and cinnamon that I’m dying to make!
I made my own brown sugar once when I had a huge family gathering, and failed to get at least 5 ingredients for a major meal. It was fun to watch it come together. a light bulb moment. Love your how to posts, and got your cookbook yesterday. It’s just as lovely as you.
To any tea drinkers: if you haven’t already, I strongly suggest using brown sugar instead of white. Ohhh, you’ll be glad you did!
Another fav- toast slathered with obscene amounts of butter, topped with brown sugar and cinnamon. Mouth. Heaven.
i love the way your brain works!
In home ec our teacher taught us to scoop from the brown sugar bag, but while doing so, pack the sugar in with your hand through the bag. Keeps your hands clean and saves use of a spoon! :)
but then you don’t have a spoon to lick! :(
There’s nothing like something homemade even if it is brown sugar.
Delightful!
I love brown sugar. It’s the most amazing thing since sliced bread! or was it made before sliced bread…hmm. Anyways I love it when a recipe calls for more brown sugar than regular sugar because I know I’m going to get that nice deep rich color and wonderful molassesy caramely flavor :)
and I’ve made those brown sugar sugar cookies before, they were good :)
I usually just swap out some of the white sugar for the brown in any recipe that would benefit from the flavour (which we all know is almost any recipe!)
One of my favourite uses of brown sugar = rolling a fresh strawberry in sour cream and then in brown sugar and then eating it. Holy crap, heaven.
For real decadence, that combination is wonderful with an espresso or coffee, and a liqueur glass of brandy. Then you have it all: sweet, sour, bitter, cold, hot. Amazing.
Whoa. that is an excellent idea. thanks Sue! Whoa.
Beautiful! Thanks, Joy!! =]
This is great! I didnt know I could make it!
You can make your ow brown sugar? You shouldn’t have told me this. That’s very dangerous!
I just leaned a whole lot….awesome!
Brown sugar crystals are jewels, and jewels that can be homemade… We’re all rich, aren’t we?
I always love making my own brown sugar, much richer in flavor, delicious. :) When I have the time!
You’re the best, Joy. Thanks.
Weighing is much more sensible. :-) We Brits are nice and accurate with our measurements.
you are!
My favorite is dark muscovado. Every time I bake with it things turn out just better!
There is nothing better than dumping a well-packed cup of brown sugar into a mixing bowl and having it still retain its shape. Yes, the 7 year old in me is still impressed by it!
Making your own brown sugar. Revolutionary, yet dangerous. I am so trying this! Thanks, Joy :D