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Sampalok Tajín Snickerdoodles

This recipe was adapted from Hummingbird High.
Course Dessert
Cuisine American, Filipino, Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Servings 20 cookies

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.