Over the last few years, Galentine’s Day has become just as big, if not more so, than Valentine’s Day itself — and honestly, I’m here for it!
What comes to mind when you think about Galentine’s Day? Pink hearts? Champagne? Instagram-worthy parties with your girlfriends?
If you’re a fan of Parks & Rec, you know that Leslie Knope is the queen of Galentine’s Day! She’s also the queen of really strange, encouraging compliments — so I couldn’t leave her out of this celebration! I made a few graphics of my favorite quotes from Leslie for you to share and tag your favorite gal pals, so make sure you download those at the bottom of this post!
Is there a better way to celebrate Galentine’s Day than baking?! (Personally, I don’t think so!) I recently came across a cookbook that I HAD to have — 100 Cookies: The Baking Book for Every Kitchen by Sarah Kieffer. While I was scrolling through, these cookies caught my eye and I thought they’d be perfect for Galentine’s Day!
These cookies are absolutely gorgeous and really fun to make! Bonus- this recipe makes about 20 cookies, so you’ll have plenty if you want to gift them to your favorite gals!
If you’re not a fan of super sweet desserts, you’re in luck! These Neapolitan cookies aren’t overly sweet and the mix of flavors is perfect!
As Sarah says in the intro to this recipe in her cookbook, “My children beg for this cookie, and it’s worth the extra steps needed to create it.”
2 ½ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
½ cup freeze-dried strawberries
1 cup (2 sticks) unsalted butter (room temperature)
1 ¾ cups granulated sugar
1 large egg plus 1 large yolk
2 teaspoons pure vanilla extract
4-5 drops red food coloring (optional)
2 tablespoons Dutch-process cocoa powder
White, pink, and brown sprinkles, for rolling (optional)
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350℉. Line three sheet pans with parchment paper
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2-3 minutes. Add the egg, yolk, and vanilla, and beat on medium until combined. Add the flour mixture and beat on low speed until just combined.
- Dump the dough out onto a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring, if using. Mix on low speed until totally combined, then remove the dough and quickly wipe out the bowl of the mixer.
- Add another third of the dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.
- Pinch a small portion (about ½ oz) of each of the three doughs, and press them gently together so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles (if using). Place 6-7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating about halfway through baking. Bake until the sides are set and the cookies are puffed, about 10-11 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5-10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up to 2 days.
Notes from Sarah: Use black cocoa powder for a darker color. The powdered strawberries on their own won’t give a bright pink hue, so I like to add a little food coloring. I also like to roll each individual color of dough into the same color of sprinkles, but you can mix and match however your heart desires.
These cookies were SO fun to make! I love seeing the colors melt together! I tweaked a couple of things in the recipe, so I wanted to make sure I shared those with you!
• I couldn’t find Dutch-processed cocoa in my grocery store, so I used regular Hershey’s cocoa. I still loved the flavor, so if you can’t find Dutch-processed (and don’t have time to order any), you can use regular cocoa powder as a substitute.
• I rolled my first batch in sprinkles (and cooked them way too long) and I didn’t like how the sprinkles turned out. So after the first batch, I decided to use white sugar sprinkles after the cookies were done baking and they turned out much better!
I can’t wait to see your cookies! If you want to download this recipe to print or save the recipe for later, click the button below and I’ll email it right to ya!