How to Measure Sugar: Granulated, Brown and Powdered

Sugar looks simple to measure, but the three common types are each measured differently, and the wrong method can add or remove a surprising amount. Here is how to get each one right, with the weight in grams.

Granulated (white) sugar

Granulated sugar flows freely and doesn’t compress much, so it is the easiest to measure. Spoon or pour it into a dry measuring cup and level the top with a knife.

• 1 cup = 198 g
• 1/2 cup = 99 g
• 1/4 cup = 50 g
• 1 tablespoon = 12 g

Every amount: granulated sugar cups to grams.

Brown sugar (light or dark)

Brown sugar is moist and fluffy, so a loosely filled cup holds much less than a packed one. Unless the recipe says otherwise, pack it: press it firmly into the cup with the back of a spoon until it holds its shape like a sandcastle when turned out.

• 1 cup packed = 213 g
• 1/2 cup packed = 107 g
• 1 tablespoon packed = 13 g

Light and dark brown sugar weigh about the same. More: brown sugar cups to grams.

Hard brown sugar? Put it in a bowl with a damp paper towel over it for a few hours, or microwave it for 15–20 seconds, before measuring.

Powdered (confectioners’ or icing) sugar

Powdered sugar is very light and packs down easily. Spoon it gently into the cup and level it without pressing.

• 1 cup unsifted = 113 g
• 1/2 cup = 57 g
• 1 tablespoon = 7 g

Read the recipe wording: “1 cup powdered sugar, sifted” means measure first, then sift. “1 cup sifted powdered sugar” means sift first, then measure, which gives less sugar. See powdered sugar cups to grams.

All three compared

The same cup holds almost twice as much granulated sugar as powdered sugar by weight. That is why one “cups to grams” number never works for every ingredient.

Liquid sweeteners

Honey, maple syrup and molasses are measured in a liquid measuring cup (see liquid vs dry cups). They are heavy: 1 cup of honey weighs about 336 g. Oil the cup first so it pours out cleanly.

Swapping sugars

You can usually swap granulated and brown sugar one-for-one by weight. Brown sugar adds moisture and a caramel flavor, and makes cookies softer and chewier. Don’t swap powdered sugar for granulated in cakes or cookies: it contains cornstarch and dissolves differently.

For the most accurate result, weigh it. Our cups to grams converter has all three sugars.