How to Substitute Honey for Sugar in Holiday Baking (with a Conversion Chart)
Honey has been sweetening holiday baking for centuries, long before white sugar was in every pantry. Swapping some or all of the sugar in a recipe for honey gives cookies, cakes and quick breads a deeper flavour, a beautiful golden colour and a softer crumb that stays moist for days. It does take a few small adjustments, though. Here's exactly how to substitute honey for sugar, with an easy conversion chart you can keep by the oven.
The quick rule
For every 1 cup (200 g) of sugar you replace, use:
- 3/4 cup (about 250 g) of honey, because honey is sweeter than sugar.
- 3 tablespoons less liquid (milk, water, juice) in the recipe, because honey is about 17 to 18% water.
- A scant 1/4 teaspoon of baking soda, added to the recipe to balance honey's natural acidity and help it rise.
- An oven about 25 °F (15 °C) cooler, because honey browns faster than sugar.
That's it. Those four changes cover most recipes.
Honey to sugar conversion chart
| Sugar in the recipe | Honey to use | Reduce liquid by | Add baking soda |
|---|---|---|---|
| 1/4 cup (50 g) | 3 tbsp (about 65 g) | 2 tsp | a pinch |
| 1/2 cup (100 g) | 6 tbsp (about 125 g) | 1 1/2 tbsp | a large pinch |
| 1 cup (200 g) | 3/4 cup (about 250 g) | 3 tbsp | a scant 1/4 tsp |
| 2 cups (400 g) | 1 1/2 cups (about 500 g) | 6 tbsp | a scant 1/2 tsp |
In every case, also lower the oven by about 25 °F (15 °C) and start checking for doneness a few minutes early.
Why each adjustment matters
Use less honey than sugar
Honey is mostly fructose and glucose, and fructose tastes sweeter than table sugar. Using about three quarters of the amount keeps the sweetness where the recipe intended. If you like things less sweet, you can go down to about two thirds.
Cut back the liquid
Sugar is dry, honey is not. Removing a little liquid keeps batters and doughs from turning runny. If a recipe has no liquid to reduce, like many cookie doughs, add a couple of extra tablespoons of flour per cup of honey instead.
Add a little baking soda
Honey is naturally slightly acidic. A small amount of baking soda neutralizes that acidity and helps baked goods rise properly. Add it to your other dry ingredients.
Lower the oven temperature
Honey caramelizes at a lower temperature than sugar, so the outside of a cake or cookie can brown, or even burn, before the inside is baked. A cooler oven fixes that.
Should you replace all the sugar?
If you're new to baking with honey, start by replacing half the sugar. You'll get the flavour and moisture of honey while the recipe still behaves much like the original. Once you like the results, try going further.
Expect a few differences. Honey makes baked goods softer, moister and a little more cake-like, and they brown more. That's wonderful in gingerbread, spice cakes, banana bread and soft cookies. It's less helpful in recipes that depend on dry sugar crystals for their texture, such as crisp shortbread, meringues and some candies. For those, stick with the original recipe or replace only a small amount.
Holiday recipes where honey shines
- Gingerbread and honey spice cookies. Many traditional European Christmas cookies, like German Lebkuchen, were made with honey long before sugar.
- Spice cakes and loaf cakes. Honey's moisture keeps them fresh for days, which is perfect for baking ahead.
- Banana bread, pumpkin bread and muffins. Replace the sugar fully with honey for a rich, tender loaf.
- Granola and snack bars. Honey both sweetens and binds.
- Glazes. Whisk honey with butter or a little orange juice and brush it over warm cakes and loaves.
Looking for more festive ideas? See 12 Christmas Dinner Recipes and Drinks Made Better with Honey and Honey at Christmas: 8 Holiday Traditions from Around the World.
Tips for baking with honey
- Measure without the mess. Lightly oil your measuring cup or spoon, or measure the oil in the recipe first, and the honey will slide right out.
- Weigh it if you can. A kitchen scale is the easiest and most accurate way to measure honey.
- Use crystallized honey too. If your honey has set, warm the jar gently in warm water until it's runny, then measure. Crystallized honey is perfectly good for baking.
- Pick your flavour. A mild wildflower honey lets spices take the lead, while a stronger, darker honey adds its own character.
- Cover the top if needed. If a cake browns too quickly, lay a sheet of foil loosely over it for the rest of the baking time.
Frequently asked questions
How much honey replaces 1 cup of sugar?
Use 3/4 cup (about 250 g) of honey, reduce the liquid by 3 tablespoons, add a scant 1/4 teaspoon of baking soda and bake about 25 °F (15 °C) cooler.
Can I substitute honey for brown sugar?
Yes, with the same adjustments. Honey's caramel notes are a natural match for recipes that call for brown sugar.
Why did my honey cookies spread or turn out soft?
Honey adds moisture. Next time, add a couple of extra tablespoons of flour per cup of honey and chill the dough before baking.
Does baking with honey change the taste?
A little, in a good way. Honey adds a warm, rounded sweetness that pairs especially well with spices, citrus, nuts and chocolate.
Can babies eat baked goods made with honey?
Health Canada advises not to give honey to babies under one year old. Keep honey baked goods for older children and adults.
Bake with raw Quebec honey
Our Wildflower Honey is a raw, unpasteurized honey from our hives around Montreal, with a mild floral flavour that works beautifully in holiday baking. Baking a lot this season, or running a bakery or café? Our bulk raw honey pails are the easiest way to keep honey on hand. Browse all our raw Quebec honey, and share your honey bakes with us on Instagram (@mielbrut_com).
