Let’s be real: who actually owns a 2/3 cup measuring cup? I have a drawer full of mismatched plastic cups, and exactly none of them are labeled “2/3.” If you’re in that same boat, here’s a life hack that’ll save your recipe.
Method one: Grab your 1/3 cup measure. Spoon out two level scoops of whatever you’re measuring—flour, sugar, butter, tears of frustration. Boom, that’s 2/3 cup. It’s so simple you’ll wonder why you ever Googled it.
Method two: Use a standard liquid measuring cup. Fill it to the 12-ounce mark for liquid ingredients (because 2/3 of a cup equals about 5.33 fluid ounces). If you’re measuring dry stuff, just scoop loosely and level it off with a knife. Your cookies won’t know the difference.
But Why Does “1 1/3” Even Exist in Recipes?
Great question—I asked the same thing while cleaning flour off my ceiling. Recipe writers aren’t trying to torture us (usually). They use fractions like 1 1/3 because it’s a standard scaling measurement. Think about doubling a recipe: if a dish needs 2/3 cup of milk, doubling it gives you 1 1/3. So when you need half of that, you’re just undoing the double.
What Is Half Of 1/3, 2/3, 1/4, 3/4 Cup In Teaspoons & Tbsp
Also, 1 1/3 cups is a surprisingly common volume for canned pumpkin, tomato paste, or coconut milk. It’s like the “medium” of the cup world—not too big, not too small, just enough to make you do mental gymnastics.
