or light brown sugar

Light brown sugar is a refined sugar product produced by coating white granulated sugar with molasses, a byproduct of sugar refining. Originating from tropical sugar cane cultivation, light brown sugar contains approximately 3-4% molasses by weight, giving it a slightly higher moisture content than white sugar. The molasses imparts a subtle caramel and vanilla-like flavor along with a soft, clumpy texture that distinguishes it from granulated white sugar. Light brown sugar is chemically similar to white sugar—both are primarily sucrose—but the molasses adds minimal nutritional distinction while providing depth of flavor and color.

The term "light" distinguishes it from dark brown sugar, which contains a higher proportion of molasses (around 6-7%) and imparts a more pronounced molasses flavor. Both forms are industrially produced and widely available; the moisture content makes brown sugar prone to hardening if exposed to air.

Light brown sugar is used throughout baking and confectionery, lending moisture and a subtle molasses character to cookies, cakes, brownies, and quick breads. It is essential in recipes where the distinct molasses flavor enhances without dominating—such as chocolate chip cookies, oatmeal cookies, and certain spice cakes. Beyond baking, light brown sugar features in savory applications including barbecue rubs, glazes for ham and ribs, and certain Asian sauces. It dissolves readily in wet batters and doughs but is often creamed with butter to incorporate air, making it ideal for tender crumb structures. Its hygroscopic nature (tendency to absorb moisture) helps keep baked goods soft and chewy over time.