Baking & Pastry > Baking Techniques & Tips > Measuring Ingredients Accurately > Weighing vs. Measuring by Volume
Sugar Cookie Science: A Volume vs. Weight Experiment
This recipe uses two different mixing methods to illustrate the importance of weighing ingredients versus measuring by volume. One batch will be made using weight for all ingredients, while the other will use volume measurements. Observe the differences in texture, spread, and overall outcome.
Ingredients
- 250 g All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 113 g Unsalted Butter, softened
- 100 g Granulated Sugar
- 50 g Powdered Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
The Setup
Divide all ingredients in half. You'll essentially be making two smaller batches of sugar cookies using slightly different measuring techniques. Label one set 'Weight' and the other 'Volume.'
Ingredients – Weight Method
For the 'Weight' batch, use a kitchen scale to accurately weigh out each ingredient according to the amounts listed above (divided by two, since this is half the recipe). This ensures precision and consistency.
Ingredients – Volume Method
For the 'Volume' batch, use measuring cups and spoons. Gently spoon the flour into the measuring cup and level it off with a knife. Measure the sugars and other dry ingredients similarly. Use liquid measuring cups for liquid ingredients, measuring at eye level. Note the equivalent of each ingredient in cups or spoons (e.g., 125g of flour is approximately 1 cup).
Mixing and Baking – Weight Method
1. Cream together softened butter and both sugars until light and fluffy. 2. Beat in the egg yolk and vanilla extract. 3. Gradually add the dry ingredients (flour, baking powder, and salt) until just combined. Do not overmix. 4. Chill dough for 30 minutes. 5. Preheat oven to 350°F (175°C). Roll out dough and cut into desired shapes. 6. Bake for 8-10 minutes, or until edges are lightly golden. 7. Cool on baking sheet for a few minutes before transferring to a wire rack.
Mixing and Baking – Volume Method
Follow the same mixing and baking instructions as the 'Weight' method, but use the ingredients measured by volume. Pay attention to how the dough feels different (if it does) compared to the 'Weight' dough. This method is the following: 1. Cream together softened butter and both sugars until light and fluffy. 2. Beat in the egg yolk and vanilla extract. 3. Gradually add the dry ingredients (flour, baking powder, and salt) until just combined. Do not overmix. 4. Chill dough for 30 minutes. 5. Preheat oven to 350°F (175°C). Roll out dough and cut into desired shapes. 6. Bake for 8-10 minutes, or until edges are lightly golden. 7. Cool on baking sheet for a few minutes before transferring to a wire rack.
Observe and Compare
Once both batches are baked and cooled, carefully compare them. Note any differences in texture (chewy, crumbly, soft), spread (how much they flattened during baking), color, and overall taste. Which batch produced more consistent results?
FAQ
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What if the volume-measured dough seems too dry or too wet?
This is a common issue! You may need to adjust the liquid slightly. If the dough is too dry, add a teaspoon of milk at a time until it reaches the desired consistency. If it's too wet, add a tablespoon of flour at a time. -
Is weighing only important for flour?
No, weighing is beneficial for all ingredients, especially when precision is key (like in macarons or delicate pastries). Even sugar can be inconsistent when measured by volume due to differences in crystal size and packing.