Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Sugared Mixed Nuts


  • 3 Cup Zulka sugar
  • 1/2 Cup sour cream
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 4 Cups nuts (all the same or a mix of each - can be raw or roasted, just not salted)


from Luci’s Morsels

(yields 4 Cups nuts)


  1. Heat sugar, sour cream, and butter in saucepan over medium heat, stirring constantly.
  2. Bring to a violent boil. Remove from heat. Add vanilla and cinnamon. Mix in thoroughly.
  3. Add nuts, mixing thoroughly to cover every nut.
  4. Spread nuts on waxed paper to cool.
  5. Let sit at least forty five minutes before breaking apart and enjoying.



Papel Picado Sugar Cookies


  • Cookies
  • 1 Cup butter, softened
  • 1 Cup Zulka sugar
  • 3 Cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 Tablespoon milk
  • powdered sugar
  • Royal Icing
  • 3 Tablespoons Meringue Powder
  • 4 Cups Zulka Powder Sugar
  • 6 Tablespoons warm water
  • food coloring


from Luci’s Morsels

(makes approx. 40 cookies)

Directions for the cookies

Beat sugar and butter together in large bowl. Add egg and milk. Sift flour, baking powder, and salt together in separate bowl. Mix flour into batter, one cup at a time. Beat until dough pulls away from the side of the bowl. Divide dough in half. Wrap in parchment paper and refrigerate for at least two hours.


Preheat oven to 375 degrees. Remove half of dough from refrigerator. Unwrap. Let sit 3-5 minutes. Roll dough on surface sprinkled with powdered sugar, rotating to prevent sticking. Roll dough to rectangle (1/4-inch thick). Use pizza roller or knife to cut 2×3″ rectangles. Place cookies on parchment-lined baking pan. Bake 8-10 minutes until just starting to brown on the edges. Remove from oven and let cool completely. Repeat with remaining dough.


Directions for the icing

Sift powdered sugar and meringue powder together to prevent lumping. Whisk in half of water. Slowly add water until icing has drizzle consistency.


Divide icing into five bowls – 1/3 cup each. Add food coloring to reach desired colors – mix thoroughly. For these colors, use the following guide:


purple: 10 drops red, 13 drops blue

red: 30 drops red

blue: 20 drops blue, 2 drops green

yellow: 8 drops yellow

green: 25 drops green, 1 drop blue


Transfer each color icing to 8oz. squeeze bottles or bags with small corner cut. Ice cookies. Let icing dry at least one hour before stacking or storing.


sugar cookie recipe via Alton Brown



Fruit Cheesecake Sugar Cookie Cups


  • Cookie Cups
  • • 3/4 cups butter
  • • 1 cup Zulka Morena Sugar
  • • 1 egg
  • • 2 tsp vanilla extract
  • • 2 cups all-purpose flour
  • • 1 tsp baking soda
  • • 2 tsp cornstarch
  • Cheesecake Filling and Topping
  • • 12 oz cream cheese, room temperature
  • • 1 3/4 cup Zulka Powdered Sugar
  • • 1 1/2 tsp vanilla extract
  • • assortment of chopped fresh fruit



 Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

Cream butter and sugar together for 5-7 minutes, until light and fluffy.

Add the egg and vanilla and beat until well combined.

Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

Makes balls of about 2 tbsp. of dough. Press cookie dough in bottom and about 1/3 – 1/2 way up the sides of each cupcake cup, forming a cup shape.

Bake for 10-12 minutes.

Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookie cups have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.


Recipe by: Life, Love and Sugar

Iced Pumpkin Oatmeal Cookies


  • 2 cups All-purpose flour
  • 2 1/2 cups quick cooking oats (or regular rolled oats pulsed slightly in food processor)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp sea salt
  • 12 Tbsp butter (1 1/2 sticks), unsalted, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1/2 cup pure pumpkin puree
  • 2 large eggs
  • 2 tsp vanilla extract
  • Glaze:
  • 2 cups powdered sugar, sifted
  • 3-4 Tbsp milk


Preheat oven to 350 F. Prep cookie sheets with either silicon bake mats or parchment paper.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, spice and salt. Set aside.

In the bowl of a stand mixer or large bowl using a hand mixer, cream together the butter and sugars, stopping to scrape down the sides with a spatula when needed. Add the pumpkin puree and mix again. Add the eggs one at a time, mixing well after each, then mix in the vanilla extract. Add the dry ingredients and mix on low until just combined.

Using a small cookie scoop, scoop 1 1/2 tablespoons of dough and place 2 inches apart on a cookie sheet. Wet the back of a spoon with water and gently flatten each cookie just slightly.

Bake for 11-13 minutes until flattened and slightly browned on the edges. Remove from oven and cool for 3 minutes on the pan, then carefully remove to wire cooling racks and cool completely before glazing.

For the Glaze:

Whisk together the powdered sugar and 3 tablespoons of milk. If it’s too thick to drizzle add another tablespoon of milk.

Slide a cookie sheet under the wire cooling racks to catch the drips and drizzle the glaze over the cookies. Let the glaze harden before serving. Store in an airtight container for one week or freeze in airtight resealable bags up to 3 months.

White Chocolate Drizzled Crescent Cookies


  • 1 1/2 cups pecans, chopped
  • 2 1/4 cups all-purpose flour
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 2 sticks butter
  • 2 1/2 cusp Zulka powdered sugar, divided
  • 8 ounces white chocolate


Toast the pecans lightly in a dry sauté pan over medium heat, stirring often. Once cool, pulse one cup of the pecans in a food processor until it starts to form a paste. Chop the remaining ½ cup pecans and set aside.

In a small bowl, whisk together the flour, salt and cinnamon and set aside.  In a large bowl, use an electric mixer to combine the pecan paste, butter and powdered sugar until well mixed.  Mix in the vanilla.  Add the flour mixture and mix on low until just combined.  Transfer to a bowl, cover with plastic wrap and chill for one hour.

Preheat the oven to 3500 F and line baking sheets with parchment paper.  Fill a shallow dish with the remaining 1 ½ cups sifted powdered sugar. Set aside.

Roll a one tablespoon sized ball of cookie dough into a log and then bend to make a crescent shape. Place on cookie sheet and repeat, leaving an inch of space between each cookie. Bake for 15-18 minutes until golden brown.

Let cool on baking sheet for 2-3 minutes. Carefully roll each cookie in the powdered sugar, spooning some over the tops and bottoms.

Once cool, melt the white chocolate in a double boiler over the stove, stirring occasionally. Transfer the white chocolate to a baggie or pastry bag fitted with a small round tip. Drizzle the chocolate over the cookies and sprinkle some of the remaining chopped pecans over the top.  Freeze to set up the chocolate completely. Can be served chilled or room temperature.

Natural, Pure, Cane Sugar