Cups/Tsp/Tbsp to grams/ml conversion chart

The problem is just says it’s a cup doesn’t mean the cup is measuring correctly.  Go to weight for cups. 

Also different ingredients can weigh differently.  Go to King Arthur and they will tell you the weight of different ingredients.

https://www.kingarthurbaking.c...redient-weight-chart

Unfortunately, there is no single exact, correct answer to that question for dry ingredients, as a cup of all-purpose flour will weigh different amounts depending on how you measure it into the cup (i.e., if just spooned in, you'll get less by weight than if you spoon it and tap it down before leveling, as the tapping compacts the flour). Likewise, granulated sugar weighs less than flour, etc. etc. We actually have a post on this topic as it relates to flour measurement (look about mid-article for the relevant area of the post): https://cookieconnection.julia...olbox-talk-flourpost. 

If a recipe does not specify how the flour was measured or does not provide weight measures, you'll probably need to test it and establish your own right amount of flour for the recipe. Alternatively, find recipes that already have weight measures (mine all do) and don't mess with the conversions. 

Flour is the biggest issue; more standard conversions exist for things like salt, spices, and liquids.

@Econlady posted:

Also different ingredients can weigh differently.  Go to King Arthur and they will tell you the weight of different ingredients.

https://www.kingarthurbaking.c...redient-weight-chart

@Econlady Thank you for the link. I will go check it out

@Julia M. Usher posted:

Unfortunately, there is no single exact, correct answer to that question for dry ingredients, as a cup of all-purpose flour will weigh different amounts depending on how you measure it into the cup (i.e., if just spooned in, you'll get less by weight than if you spoon it and tap it down before leveling, as the tapping compacts the flour). Likewise, granulated sugar weighs less than flour, etc. etc. We actually have a post on this topic as it relates to flour measurement (look about mid-article for the relevant area of the post): https://cookieconnection.julia...olbox-talk-flourpost. 

If a recipe does not specify how the flour was measured or does not provide weight measures, you'll probably need to test it and establish your own right amount of flour for the recipe. Alternatively, find recipes that already have weight measures (mine all do) and don't mess with the conversions. 

Flour is the biggest issue; more standard conversions exist for things like salt, spices, and liquids.

@Julia M. Usher Thank you. I actually wanted measurements for your sugar cookie and gingerbread recipes. I am following the recipes on the Ultimate cookies e-book. Not sure if I am missing anything but I am only able to see the ingredients in cups and teaspoons and not in grams/ml.

My problem with following the recipe in cups/teaspoons is that I want to use only half of the ingredients to make lesser number of cookies. Half of ingredients is difficult to measure, for example, half of 2 and 1/2 teaspoons is difficult to arrive at, whereas if I have it in grams/ml I can easily halve it.

Could you please guide me as to where can I look for the weight measurements of ingredients on the Ultimate cookies e-book?

My gingerbread recipe IS actually in weight measures on my site. Look under www.juliausher.com under Blog/Recipes/Cookie. (Both book and ebook also have a flour and sugar conversion guide at the end, as well as instructions about how I measure flour and sugar into cup measures.)

If you use the same flour conversion for the gingerbread recipe (on my site) for my sugar cookie recipe, it will translate just fine. Also, one half of 2 1/2 teaspoons is super easy to compute - it's 1 1/4 teaspoons, and all standard measuring spoon sets (at least here in the US) have both teaspoon and 1/4 teaspoon measures. I actually find it more convenient to use volume measures for salt and spices, as weighing out these tiny quantities can take a ton of time, and slight variations in them by weight won't matter much anyway. Weighing flour, fat and wet ingredients is more important.

P.S. My books were written 11 or so years ago, and my publisher refused to allow me to put in weight measures (as, at that time, most US home cooks did not weigh). I've since adapted the recipes I've released to the public into weight measures, but only on my site. There is, however, enough info in the book (at the end, in the appendix as I mentioned above) to allow you to make the flour conversion (which is the most critical) yourself.

@Julia M. Usher posted:

My gingerbread recipe IS actually in weight measures on my site. Look under www.juliausher.com under Blog/Recipes/Cookie. (Both book and ebook also have a flour and sugar conversion guide at the end, as well as instructions about how I measure flour and sugar into cup measures.)

If you use the same flour conversion for the gingerbread recipe (on my site) for my sugar cookie recipe, it will translate just fine. Also, one half of 2 1/2 teaspoons is super easy to compute - it's 1 1/4 teaspoons, and all standard measuring spoon sets (at least here in the US) have both teaspoon and 1/4 teaspoon measures. I actually find it more convenient to use volume measures for salt and spices, as weighing out these tiny quantities can take a ton of time, and slight variations in them by weight won't matter much anyway. Weighing flour, fat and wet ingredients is more important.

Thank you @Julia M. Usher I found the gingerbread recipe on your website with weight measurements, will try it out. 

I have taken a note of your point on weighing the spices by volume v/s by weight. Will include the spices by volume when I try out the recipe. I do have 1/4th and 1/2 tsp measures with me.

Also, thank you for the wonderful e-book. I am actively exploring it.