Zulka Is Great In Any Recipe

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Triple Peanut Butter Cookies


  • 2 1/4 c all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 sticks butter, salted or unsalted
  • 1 c organic creamy peanut butter (no added oil)
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 c Zulka Brown sugar
  • 2/3 c Zulka Morena sugar
  • 1 Tbsp milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips


In a small bowl, whisk together the flour, baking soda and salt. Set aside.

In a microwave safe bowl, combine the butter and peanut butter and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

In a large bowl, use and electric mixer to beat the eggs until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary. Add the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking.

When ready to bake, preheat oven to 3250 F.  Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Keep in an airtight container at room temperature for up to a week, or freeze up to 3 months.

Notes: If using salted butter or salted peanut butter, omit the salt from the flour mixture.

Spicy Mexican Chocolate Cookies


  • 6 oz (12 tbsp) unsalted butter
  • 4 oz bittersweet Mexican chocolate, chopped
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 heaping tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/2 cup cocoa powder
  • 1 large egg and one egg yolk
  • 1/2 cup Zulka Morena sugar
  • 1 cup Zulka brown sugar
  • 2 Tbsp Kahlua liqueur
  • 2 Tbsp whole milk
  • 1 1/2 cup semi-sweet chocolate chips



In a medium bowl, melt the butter and Mexican chocolate together, stirring until smooth. Set aside until cool.  In another bowl, sift together the flour, baking soda, sea salt, spices and cocoa powder.

In a large bowl, use an electric mixer to cream together the egg, egg yolk and sugars until light and fluffy, about five minutes. Add the Kahlua and the melted chocolate mixture and mix until well combined. Mix in the flour mixture and then add the 2 tablespoons of milk and mix again. Fold in the chocolate chips.  Cover the bowl with plastic wrap and chill for one hour.

Preheat the oven to 325°F. Prepare cookie sheets with either parchment paper or silicone bake mats.  Scoop the chilled cookie dough into rounded tablespoon sized balls and place on the prepared cookie sheets a few inches apart.  Press down on the top of the cookie dough balls lightly. Bake for 11 to 13 minutes or until just barely done. Do not over bake.

Let the cookies cool on the cookie sheet for three minutes, then remove to a wire rack to cool completely.  Store in an airtight container for up to a week or freeze for up to three months.

Note: if you can’t find Mexican style chocolate using any bittersweet chocolate will work

Chocolate Chip Cookies


  • 1 cup butter, softened
  • 1 cup Zulka Morena Pure Cane Sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cream Cheese No-Bake Cookies


  • 3 cups quick-cooking or 1-minute oats
  • 1/4 cup shredded coconut (sweetened or unsweetened)
  • 4 ounces cream cheese
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter
  • 1 1/2 cups Zulka Morena Pure Cane Sugar
  • 1/2 c. milk
  • 3/4 cup chocolate chips


1. Line a baking sheet with parchment paper. Set aside. In a large bowl, place oatmeal, coconut, cream cheese, and vanilla. Set aside.

2. In a medium saucepan set over low heat, melt butter. Stir in sugar and milk. Raise heat to medium high. Swirl the pan occasionally whle it comes to a boil. When the mixture comes to a boil so that the entire surface of the mixture is covered in bubbles, cook for exactly 50 seconds. Remove from heat and pour into the bowl with the oatmeal. Working quickly, stir until everything is well combined. Stir in chocolate chips and mix until some are melted, but some remain unmelted.

3. Use a spoon or a cookie scoop (a small, retractable ice cream scoop) to spoon out oatmeal mixture onto the prepared baking sheet. Allow to cool and set. Place in refrigerator or freezer to help set the chocolate, if desired. Serve.

Recipe By: Sophistimom

Peanut Butter Sandwich Cookies


  • 1/2 cup plus 4 tablespoons unsalted butter, room temperature
  • 1 cup old fashioned oatmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup Zulka Morena Sugar, plus extra for sprinkling
  • 1/2 cup packed Zulka brown sugar
  • 1/2 cup peanut butter
  • 4 tablespoons unsalted butter
  • 3/4 cup peanut butter
  • 1/4 cup Zulka powdered sugar
  • 1/2 teaspoon salt


1. Line a baking sheet with parchment paper, set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.

2. Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.

3. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together remaining ½ cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

4. Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with second piece of parchment paper and roll out dough, between parchment, to ¼ inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.

5. Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with Morena sugar.

6. Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.

7. Mix all remaining ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.

8. When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.

Recipe By: Leslie Reese

Natural, Pure, Cane Sugar