By Akshara
January 21, 2026
Brown sugar and white sugar both come from sugarcane, but they behave very differently in cooking and baking. Brown sugar retains molasses, either naturally or by being added back, which changes its moisture level, flavour, and how it interacts with heat. This affects everything from cookie texture to sauce consistency. While both remain sugars and should be used mindfully, brown sugar is often chosen when softness, depth, and colour matter in a dish.
Brown sugar keeps cakes and cookies softer because of its natural moisture.
It brings caramel-like notes that add warmth without extra flavouring.
The molasses content results in a marginally lower glycaemic response.
Chewy cookies and moist cakes benefit from brown sugar.
It dissolves easily into glazes and syrups.
Brown sugar undergoes fewer processing steps.