If you’re in the mood for a gorgeous and nostalgic treat that’s pure joy to bake and even more delightful to eat, Clothespin Cookies are your ticket to a show-stopper dessert. These airy, delicate cookies are wrapped and baked around a clever clothespin mold, then filled with the dreamiest marshmallow-vanilla cream and dusted with a snowy shower of powdered sugar. Clothespin Cookies have stolen the spotlight at holiday parties and gatherings for generations—let me show you how to create this time-honored favorite in your own kitchen!
Ingredients You’ll Need
The magic of Clothespin Cookies comes from simple, familiar pantry ingredients, each one playing an essential role. These cookies balance a tender, crisp exterior with a creamy, sweet filling—it’s all about how these core elements come together!
- All-purpose flour: This provides the structure and delicate crumb for the classic cookie shell.
- Baking powder: Just a touch keeps the cookies light and airy rather than dense.
- Salt: Balances sweetness and subtly boosts all the other flavors.
- Unsalted butter (softened): Adds unbeatable richness and helps create those melt-in-your-mouth layers.
- Granulated sugar: Provides the right amount of sweetness and helps the cookies brown beautifully.
- Large egg: Binds the dough and adds tenderness to each bite.
- Vanilla extract: Brings irresistible warmth and accentuates both the cookie and cream filling.
- Whole milk: Loosens the dough just enough for easy rolling and that flawless, delicate crust.
- Powdered sugar (for dusting): A finishing touch for that magical, sparkling look.
- 24 metal or wooden clothespins wrapped in foil or clothespin-style baking molds: Essential for shaping those signature hollow cookies—wrap well to prevent sticking!
- Unsalted butter (for filling): Creates a rich, luscious base to the cream filling.
- Vegetable shortening: Helps stabilize the filling, making it extra fluffy and nothing short of dreamy.
- Powdered sugar (for filling): Dissolves smoothly and sweetens the filling perfectly.
- Vanilla extract (for filling): A boost of sweet aromatic flavor in every creamy bite.
- Marshmallow creme or fluff: The secret to that soft, cloudlike filling—don’t skip it!
- Heavy cream (as needed): Lets you adjust the filling for perfectly pipeable texture.
How to Make Clothespin Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This step ensures the leavening is evenly distributed, so your Clothespin Cookies bake up with a delicate, uniform texture every time.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar until it’s light, fluffy, and pale. This is your foundation for a cookie that’s both crisp and tender.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract, scraping down the sides so everything gets incorporated. The egg helps bind the dough beautifully and amplifies the cookie’s richness.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet, alternating with the milk and mixing just until no streaks remain. The dough should come together easily but not be sticky. Don’t overmix—this keeps the cookies tender!
Step 5: Chill and Roll the Dough
Cover your dough and refrigerate for at least 1 hour. Chilling is key for easy handling and maintaining the perfect shape. On a lightly floured surface, roll the dough to about 1/8-inch thickness and cut into strips roughly 4 to 5 inches long and 1 inch wide.
Step 6: Shape the Cookies
Take each strip and gently wrap it around a well-foiled clothespin or their baking mold equivalent, slightly overlapping so they hold together. Lay them seam-side down on an ungreased baking sheet—this sets the signature hollow tube shape.
Step 7: Bake and Cool
Bake at 375°F (190°C) for 10 to 12 minutes or until the cookies are lightly golden. Let them cool just a few minutes, then gently slide off the clothespins. Allow the shells to finish cooling completely on a rack so they stay nice and crisp.
Step 8: Prepare the Filling
For the classic Clothespin Cookies cream, beat the softened butter and shortening together until smooth. Add powdered sugar, vanilla, marshmallow creme, and enough cream to achieve a fluffy, pipeable consistency. Pipe this sweet filling into each cooled shell, filling generously.
Step 9: Dust and Serve
Once all the cookies are filled, give them a gorgeous finish by dusting liberally with powdered sugar. The result is utterly irresistible—picture-perfect and ready to steal the dessert table spotlight.
How to Serve Clothespin Cookies
Garnishes
The classic approach is a snowy dusting of powdered sugar, but you can also dip the ends in melted chocolate or sprinkle with finely chopped nuts for an extra flourish. These simple touches transform Clothespin Cookies into a truly festive treat.
Side Dishes
Pair these cookies with fresh berries, a scoop of vanilla ice cream, or even a creamy cup of espresso. Their light, sweet crunch makes them a wonderful foil to fruit and creamy desserts without overwhelming your taste buds.
Creative Ways to Present
For special occasions, arrange the cookies upright in a vintage glass or tin, ribbon the plate with colorful napkins, or stack them in a pyramid for visual impact. You can even set up a DIY filling bar so guests can pipe their own Clothespin Cookies for a fun, interactive twist!
Make Ahead and Storage
Storing Leftovers
Keep filled Clothespin Cookies in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. The shells remain crisp while the cream filling tastes fabulous chilled.
Freezing
For long-term storage, freeze the unfilled cookie shells tightly wrapped for up to two months. Thaw at room temperature before piping in the filling for perfect freshness and texture.
Reheating
Clothespin Cookies are best enjoyed at room temperature, but if you prefer a very light crisp, you can pop unfilled shells in a low oven (250°F) for 5 minutes. Don’t try to heat filled cookies, as the cream will melt.
FAQs
Can I substitute the marshmallow creme in the filling?
Yes, if you can’t find marshmallow creme, you can use an equal amount of homemade marshmallow fluff or even a soft whipped cream, though the filling won’t be quite as stable for piping.
What’s the best way to wrap the dough around the clothespins?
Be sure to wrap the dough strip slightly overlapping onto itself, and make sure the foil is smooth and well-fitted to prevent sticking or tearing as you remove the baked shells.
Can I make Clothespin Cookies ahead of time?
Absolutely! You can bake the shells and store them in an airtight tin for several days, then simply fill and dust with powdered sugar just before serving.
How do I keep the cookie shells from collapsing or cracking?
Allow them to cool just slightly before removing from the molds, and be gentle as you slide them off. Letting them finish cooling on a rack will help maintain their structure.
Are there flavor variations I can try for the filling?
Definitely—try swapping in almond or lemon extract for a fresh twist, or add a hint of instant coffee for a mocha version. Tiny chocolate chips or a swirl of fruit jam are also delicious for adventurous bakers!
Final Thoughts
If you’re looking for a homemade cookie that combines elegance, nostalgia, and just plain fun, Clothespin Cookies are a must-try. There’s something magical about crafting each cookie by hand and then biting into that tender shell filled with billowy cream. Go ahead—give them a spot on your next dessert table, and watch them disappear!
Print
Clothespin Cookies Recipe
- Prep Time: 1 hour 15 minutes (includes chilling time)
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Clothespin Cookies are a delightful vintage dessert that feature crispy cookie shells filled with a fluffy, sweet cream. These cream horn cookies are perfect for holiday gatherings or any time you crave a unique and delicious treat.
Ingredients
For Cookie Shells:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- Powdered sugar (for dusting)
- 24 metal or wooden clothespins wrapped in foil or clothespin-style baking molds
For Filling:
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable shortening
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons marshmallow creme or fluff
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Prepare the Cookie Shells: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients, alternating with the milk, mixing until a smooth dough forms. Cover and refrigerate the dough for at least 1 hour.
- Bake the Cookie Shells: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into strips approximately 4–5 inches long and 1 inch wide. Wrap each strip around a foil-covered clothespin or mold, overlapping slightly. Place seam-side down on an ungreased baking sheet. Bake for 10 to 12 minutes, or until lightly golden. Let cool for a few minutes before carefully removing the clothespins. Allow cookie shells to cool completely.
- Make the Filling: Beat the butter and shortening together until smooth. Add powdered sugar, vanilla, marshmallow creme, and enough cream to reach a fluffy, pipeable consistency. Transfer filling to a piping bag and fill each cookie tube. Dust with powdered sugar before serving.
Notes
- Make sure the clothespins are well-wrapped in foil to prevent sticking.
- Cookies can be made ahead and filled just before serving.
- Store filled cookies in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
