Clothespin Cookies Recipe

Introduction

Clothespin Cookies are a delightful treat with a crisp, buttery shell wrapped around a creamy, vanilla-infused filling. These vintage-inspired cookies are both fun to make and delicious to eat, perfect for impressing guests or enjoying with your afternoon tea.

Ingredients

• ½ cup unsalted butter (chilled)
• 2 teaspoons granulated sugar
• 1 egg yolk
• 1 ¼ cup all-purpose flour
• 1 dash salt
• 5 tablespoons water
• ¾ cup granulated sugar
• ¼ cup flour
• 1 cup milk
• 1 cup unsalted butter (room temperature)
• 1 teaspoon vanilla extract
• 1 dash salt

Instructions

1. Step 1: Combine chilled butter, 2 teaspoons sugar, egg yolk, 1 ¼ cup flour, and a dash of salt in a food processor. Pulse to mix.
2. Step 2: Add water and pulse until the dough forms a ball. Transfer to a floured surface and press gently until just tacky, not sticky.
3. Step 3: Divide dough into two halves, wrap each in plastic wrap, and chill in the fridge for 1-2 hours.
4. Step 4: Preheat oven to 375°F (190°C). Wrap clothespins in small sheets of foil.
5. Step 5: Roll out one half of dough on a floured surface into a 12×8 inch rectangle. Trim edges to straighten, then cut into 1-inch strips.
6. Step 6: Wrap each dough strip around a foil-wrapped clothespin, overlapping about ¼ inch. Place on a parchment-lined baking sheet with ends down. Repeat with second half.
7. Step 7: Bake for 18-20 minutes until lightly golden. Cool for 2-3 minutes, then carefully remove clothespins. Cool cookies completely on a rack.
8. Step 8: For filling, whisk flour, sugar, and milk in a pan over medium heat until thickened like pudding (about 10 minutes). Remove from heat.
9. Step 9: Transfer to a heat-proof bowl or shallow pan. Cover surface with plastic wrap to prevent skin and chill for 40 minutes.
10. Step 10: Whip room temperature butter in a stand mixer with whisk attachment for 8 minutes until light and fluffy.
11. Step 11: Add the chilled flour mixture to the butter one scoop at a time; blend thoroughly after each addition.
12. Step 12: Scrape sides of bowl, switch to paddle attachment, add vanilla and a dash of salt, then beat on medium-high for 10-13 minutes until smooth and fluffy.
13. Step 13: Use a piping bag fitted with a star tip to pipe the filling into cooled cookie shells. Serve and enjoy.

Tips & Variations

• Use foil-wrapped wooden clothespins for shaping to avoid damaging the wood or affecting cookie flavor.
• Substitute milk with cream for a richer filling.
• Add a touch of cinnamon or nutmeg to the dough for a warm spice note.
• For a chocolate twist, mix cocoa powder into the dough or filling.

Storage

Store clothespin cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before enjoying for the best texture. The filling can be prepared in advance and kept refrigerated for up to 2 days. Avoid freezing as it may affect the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can mix the dough by hand using a pastry cutter or your fingers to blend the chilled butter into the flour and sugar mixture until it resembles coarse crumbs. Then add water gradually to bring it together.

What if I don’t have clothespins?

Foil-wrapped wooden skewers or similar-shaped objects can be used as substitutes to create the classic cookie shape. Just make sure to wrap them well with foil to prevent sticking or damage.

Clothespin Cookies Recipe

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★★★★★

4.6 from 68 reviews

• Author: Thomas
• Total Time: 2 hours 30 minutes
• Yield: Approximately 20 clothespin cookies 1x

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Description

Clothespin Cookies are delicate, buttery cookies shaped around clothespins to create a unique hollow shell filled with a rich, creamy vanilla buttercream. The dough is simple and tender, baked to a light golden brown, while the filling is a smooth, fluffy vanilla pudding buttercream that perfectly complements the crisp cookie exterior. This recipe involves chilling dough, wrapping it around foil-wrapped clothespins, baking, and preparing a stovetop pudding-based filling before assembling the final elegant treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup unsalted butter, chilled
• 2 teaspoons granulated sugar
• 1 egg yolk
• 1 ¼ cups all purpose flour
• 1 dash salt
• 5 tablespoons water

Cookie Garnish

• ¾ cup granulated sugar
• ¼ cup flour
• 1 cup milk

Filling

• 1 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 dash salt

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Instructions

1. Prepare the cookie dough: Add the chilled butter, 2 teaspoons of granulated sugar, egg yolk, 1 ¼ cups flour, and a dash of salt to a food processor. Pulse together just until combined. Then add 5 tablespoons of water and pulse again until the dough forms a ball.
2. Shape and chill the dough: Remove the dough onto a floured surface and press it together gently until it’s only lightly tacky but not sticky. Cut the dough into two halves, wrap each half in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
3. Preheat oven and prepare clothespins: When nearly finished chilling, preheat your oven to 375°F (190°C). Wrap wooden clothespins in small sheets of aluminum foil to keep them clean during baking.
4. Roll and cut dough: Take one half of the dough at a time and roll it out on a lightly floured surface into a rectangle roughly 12 by 8 inches. Trim edges carefully with a sharp knife to make them straight, then cut the dough into 1-inch wide strips.
5. Wrap dough around clothespins: Carefully wrap each strip of dough around a foil-wrapped clothespin, overlapping the dough by about ¼ inch to seal. Place these on a parchment-lined baking sheet with the ends of the dough strips facing down. Repeat with the second half of the dough.
6. Bake the cookies: Bake the wrapped dough strips for 18 to 20 minutes or until they turn light golden brown.
7. Cool and remove clothespins: Remove cookies from the oven and let them cool on the baking sheet for 2 to 3 minutes. Gently remove the clothespins, then transfer the cookies to a cooling rack to cool completely.
8. Make the pudding base for the filling: Combine ¼ cup flour, ¾ cup granulated sugar, and 1 cup milk in a saucepan. Cook the mixture over medium heat, whisking constantly to prevent lumps, until it thickens to a pudding-like consistency, which should take about 10 minutes.
9. Chill the pudding: Remove the thickened mixture from heat, transfer it into a heat-proof bowl or quarter sheet pan, and cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the fridge for 40 minutes until cold.
10. Prepare buttercream filling: In a stand mixer fitted with the whisk attachment, beat 1 cup room temperature butter on medium-high for about 8 minutes, until it becomes light and fluffy.
11. Incorporate pudding into butter: With the mixer on low speed, add the chilled pudding mixture to the whipped butter gradually, one scoop at a time, ensuring it is fully incorporated before adding more.
12. Finish the filling: Scrape down the sides and bottom of the bowl to combine, switch to the paddle attachment, add 1 teaspoon vanilla extract and a dash of salt. Beat on medium-high speed for 10 to 13 minutes until the buttercream is smooth and fluffy.
13. Pipe filling and assemble cookies: Fill a piping bag fitted with a star tip with the buttercream. Pipe the filling into the hollow centers of the cooled cookie shells made by removing the clothespins, filling each cookie generously.

Notes

• Wrapping the clothespins in foil helps keep the cookies clean and prevents dough from sticking to the wood during baking.
• Ensure the pudding mixture is fully chilled before adding to the butter for a smooth, stable buttercream.
• Be gentle when removing the clothespins to avoid breaking the delicate cookie shells.
• The dough should be rolled out evenly for consistent cookie thickness and baking results.
• This recipe requires a food processor and stand mixer for best results.
• Optionally, you can dust the finished cookies with powdered sugar for a decorative touch.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: clothespin cookies, buttercream filled cookies, pudding buttercream, unique cookie shapes, vanilla buttercream, homemade cookies