I think it’s hilarious that the Tajín bottle has a disclaimer on it that says “This Is Not Candy.” When I was growing up in Stockton, CA, kids were eating it like Lucas. We were also devouring Vero Elotes lollipops & anything + everything spicy. Early on, my palate gained an affinity for the chili-lime taste of Tajín. Mexican candy was so ubiquitous in my youth.
When I’m California dreaming, I also conjure up images of mangonadas. My eyes get wide even when I see them on Instagram—mango sorbet sundaes topped with fresh mango, chamoy and a generous sprinkle of Tajín and hot sauce. I can’t even tell you about how much I miss the never-ending selection of Hot Cheetos you can find at Food 4 Less.
At the same time that I got addicted to Tajín, I remember enjoying the sweets in the pasalubong boxes my relatives would bring back from the Philippines. In some shipments, there would be shiny cellophane wrappers of tamarind or sampalok candy. The tart fruit came in pods like a dark brown pea. Salted and sometimes spicy, the sugar-coated sampalok was a favorite of mine.
During the summer, I ordered a giant bag of Rellerindos. They’re tamarind Mexican hard candy that have chewy, spicy centers. I don’t know what made me crave them so badly, but it helped inspire this snickerdoodle flavor. Marrying tamarind powder and Tajín in a cookie seemed like something the 10-year-old me would love.
My Lolo Hugo would enjoy the Rellerindos I shared with him when he was living with my family in Stockton. He would sit in his favorite rocking chair and watch TV with us, occasionally popping a Rellerindo before Wowowee came on. I wonder if they reminded him of Filipino sampalok candy. I hope he’d like these snickerdoodles too.
Sampalok Tajín Snickerdoodles
Ingredients
For the Sampalok Tajín Sugar Coating:
- 1/4 cup white sugar
- 2 tablespoons tamarind powder I bought the Spice Enthusiast brand online.
- 1 tablespoon + 1 teaspoon Tajín
For the Snickerdoodles:
- 1 ½ cups minus 1 tablespoon white sugar
- 1 tablespoon dark brown sugar
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
Instructions
For the Sampalok Tajín Sugar Coating:
- In a bowl, combine 1/4 cup white sugar, tamarind powder & Tajin. Set aside.
For the Snickerdoodles:
- Center a rack in the oven and preheat to 400 (F). Prepare two sheet pans by lining with silicone mats or parchment paper and set aside.
- In a medium bowl, combine 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 2 teaspoons kosher salt. Whisk until well combined and set aside.
- In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter, white sugar & dark brown sugar. Beat on medium-high speed for about 2 to 3 minutes, until light and fluffy.
- Reduce the mixer speed to its slowest setting and add 2 large eggs, one at a time, only adding the next egg when the previous one is fully incorporated. Add 1/2 teaspoon vanilla extract. Once incorporated, stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
- Turn the mixer back on to its lowest setting and gradually add the dry ingredients, beating on low speed until just combined.
- Use a 3-tablespoon cookie dough scoop to measure out cookie dough balls and place them on the lined sheet pans at least 3 inches apart. Before baking, roll each cookie dough ball in the Sampalok Tajin Sugar Coating and transfer back to the sheet pans.
- Bake cookies for at least 10 minutes, until the edges are set but the centers are puffed and gooey. Transfer sheet pans to a wire rack to cool for at least 10 minutes, before using a metal spatula to turn each cookie out onto the rack to cool completely.
