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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the cookies: Bake the wrapped dough strips for 18 to 20 minutes or until they turn light golden brown.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
