Loosely packed and firmly packed brown sugar, illustrated

When a recipe calls for brown sugar, the measurement is often qualified with descriptions like “loosely packed”, “lightly packed” or “firmly packed” brown sugar. What does that mean?


Loosely packed means you fill the measuring cup with sugar then use a spatula to remove the mound.


Lightly packed means you press the sugar lightly into the measuring cup and add more, press lightly down again, until the amount of sugar reaches the brim.

Firmly packed means you press the sugar more firmly, packing it in the measuring cup more tightly, adding more and repeating the process until you have a very compact amount of sugar.

To test whether your sugar has been loosely, lightly or firmly packed, fill a measuring cup with sugar then invert the measuring cup onto a plate or bowl. If the sugar does not retain the shape of the measuring cup, it is loosely packed. If the sugar partially retains the shape of the measuring cup (i.e., some come loose), it is lightly packed. If the sugar comes out as a solid mass (i.e., very little comes loose), it is firmly packed.

Does any of it matter? Yes, because the amount of sugar will vary and, ergo, the sweetness, color and texture of the baked product is affected. So, it does pay to use the correct measurement.

Share it!
Share on Pinterest

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice at the bottom of this page. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.


  1. says

    Very useful!

    I’m actually very tamad, and just use “loosely packed” whenever I see brown sugar in recipes. :) Maybe this is why some of my pastries don’t come out as expected. :P

  2. Natz SM says

    I totally agree with Ms. Connie.

    I remember in one of my baking classes that when a recipe calls for brown sugar, it is understood that the sugar should be firmly packed and able to retain its shape UNLESS otherwise stated.

  3. says

    Yes, that’s correct, Connie. I learned this early on when I was still learning to bake. Besides the correct measurement, the color of the sugar (dark or very dark brown sugar) will spell a big difference in how the cookie texture will turn out. The darker it is, the more moist it will be.

Leave a Reply

Your email address will not be published. Required fields are marked *