Substitute for Sugar in Sugar Cookies
Best Substitutes
| Sugar Substitute | Rating | Substitution Ratio for Sugar Cookies | Ideal For | Flavor | Adjustments |
|---|---|---|---|---|---|
| Powdered (confectioners’) sugar | Best | 1¾ cups per 1 cup granulated sugar (sifted) | Tender, cutout sugar cookies; minimal graininess, smooth tops | Neutral sweetness; slight starch softness | Cream gently; chill 20–30 min if dough feels soft; no liquid changes needed |
| Light brown sugar | Good | 1:1 | Chewy, soft sugar cookies; drop-style cookies | Light molasses, deeper caramel notes | Pack firmly; chill 30–60 min to control spread; bake 1–2 min longer for set edges |
| Allulose (granulated) | Good | 1:1 for mild sweetness or 1¼ cups per 1 cup for equal sweetness | Softer, reduced-sugar cookies; gentle browning | Clean sweetness; no cooling aftertaste | Chill 1 hour to limit spread; reduce oven temp by 15–25°F; bake slightly longer; consider adding 1–2 tsp milk powder for structure |
| Coconut sugar | Good | 1:1 | Hearty, less-sweet cookies with gentle caramel flavor | Toasty, less sweet than white sugar; slightly earthy | Add 1–2 tsp milk or 1 tbsp extra butter per cup to prevent dryness; chill 30 min |
| Maple syrup or honey | Works | ¾ cup per 1 cup sugar | Moist, cakier cookies with pronounced flavor | Maple or floral notes; noticeably different from classic | Add 2–4 tbsp flour per cup sugar replaced; omit 1–2 tsp other liquid if present; chill 1 hour to control spread |
What Bakers Say
Real bakers share what worked for them when replacing sugar in sugar cookies — from substitution ratios to texture fixes.
Read baker experiences
"Don’t swap powdered (confectioners’) sugar 1:1 for granulated in sugar cookies—the cornstarch and finer particles change creaming and the cookies’ texture. If you want to use powdered sugar, pick a recipe formulated for it."
Reddit user (r/Baking, July 16, 2023)•substituting when low on granulated sugar"Using confectioners’ sugar in an old-school cutout recipe worked great—the dough was very smooth and baked up tender/crumbly, as expected for that style."
Reddit user (r/Baking, Dec 22, 2024)•cutout sugar cookies calling for confectioners’ sugar"Caster (superfine) sugar made my cookies spread much more than usual. It likely dissolved faster, loosening the dough before it set."
Reddit user (r/Baking, Apr 18, 2025)•substituting caster for granulated sugar"Tried making my own ‘brown sugar’ by mixing white sugar with molasses for cookies—the flavor was good but they spread into thin, bendy cookies. Next time I’d chill the dough or tweak flour/fat."
Food52 Hotline community member (Oct 23, 2010)•white sugar + molasses as brown sugar substitute"Baking with only brown sugar (no granulated) still works, but expect a chewier, thicker cookie with less spread. Chilling helps control shape."
Reddit users (r/BakingNoobs, Aug 15, 2024)•replacing the granulated portion with brown sugar
Choosing the Right Substitute
In sugar cookies, granulated sugar provides sweetness, but it also creams with butter to aerate the dough, controls spread, retains moisture for tenderness, and fuels browning. A good substitute must replace not just sweetness but also bulk and the way sugar binds water and melts in the oven. Choose based on the texture you want (tender vs. chewy), flavor impact (neutral vs. caramel/molasses), and how much adjustment you’re willing to make to hydration, chilling, and bake temperature.
Our Top Choice: Powdered (Confectioners’) Sugar
Powdered sugar swaps seamlessly for a classic, tender sugar cookie, especially for cutouts. Its fine texture and a touch of cornstarch create smooth tops and a delicate bite with minimal flavor change; simply use 1¾ cups per 1 cup granulated and chill briefly if the dough is soft.
For Chewy Cookies: Light Brown Sugar
Light brown sugar adds moisture and a hint of molasses, making drop-style sugar cookies pleasantly chewy. Use it 1:1, pack it firmly, and chill the dough to prevent excess spread; expect deeper color and slightly richer flavor.
For Less Refined Flavor: Coconut Sugar
Coconut sugar brings gentle caramel notes and lower apparent sweetness, great if you like a more toasty profile. Swap 1:1, but offset its drier nature with a little extra butter or a splash of milk, and chill for clean edges.
For Reduced-Sugar Bakes: Allulose (Granulated)
Allulose gives a clean sweetness without a cooling aftertaste and browns readily, but it softens structure and can spread. Use 1:1 (or up to 1¼× for equal sweetness), chill well, lower the oven temperature slightly, and extend bake time a bit for the right set.
In a Pinch: Maple Syrup or Honey
Liquid sweeteners change cookie structure, yielding cakier, more flavorful cookies. Use ¾ cup per 1 cup sugar, add a few tablespoons of flour to restore dough balance, reduce other liquids if present, and chill thoroughly to control spread.
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