-cup light brown sugar

Light brown sugar is a refined sweetener made from white granulated sugar combined with molasses, typically containing 3.5% molasses by weight. This ingredient differs from dark brown sugar in molasses content, producing a lighter color and milder molasses flavor. Brown sugar originates from sugarcane processing; the molasses is either naturally retained during refining or added back to white sugar crystals. The result is moist, fine crystals with a subtle caramel undertone and a texture that tends toward clumping due to moisture retention.

Light brown sugar is commonly produced in the Caribbean, Central America, and other sugarcane-growing regions, though it is now manufactured globally. The ingredient is chemically sucrose with molasses residue, distinct from unrefined sugars like muscovado, which retain higher molasses percentages and differ in texture and hygroscopicity.

Light brown sugar is widely used in baking, particularly in cookies, cakes, brownies, and gingerbread, where it contributes moisture and a soft crumb structure. Its lower molasses content compared to dark brown sugar makes it suitable for recipes where a subtle caramel flavor is desired without overpowering other ingredients. It is also employed in glazes, sauces, marinades, and barbecue rubs, as well as sweetening beverages and breakfast items such as oatmeal and granola.

In American baking tradition, light brown sugar is preferred for chocolate chip cookies and similar recipes where flavor balance is critical. It dissolves readily in wet ingredients and can be substituted measure-for-measure for white sugar in many applications, though recipes may require minor liquid adjustments due to its inherent moisture content.