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Clothespin Cookies Recipe

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★★★★★

4.8 from 138 reviews

Clothespin Cookies are charming vintage-inspired treats featuring delicate, crisp cookie shells baked around foil-wrapped clothespins to form a tubular shape. These light cookies are filled with a smooth, fluffy vanilla buttercream, creating a delightful combination of textures and flavors perfect for tea time or special occasions.

Ingredients

Scale

Cookie Dough

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

Filling

  • 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. Make the cookie dough: Add the chilled butter, 2 teaspoons granulated sugar, egg yolk, 1 ¼ cups flour, and a dash of salt to a food processor. Pulse until combined, then gradually add the water and pulse until the dough forms a ball.
  2. Knead and chill the dough: Transfer the dough to a floured surface and press it together gently until it is lightly tacky but not sticky. Divide the dough into two halves, wrap them in plastic wrap, and refrigerate for 1 to 2 hours.
  3. Prepare for baking: As the dough chills, preheat the oven to 375°F (190°C) and wrap the clothespins in small sheets of foil to protect them during baking.
  4. Roll and cut the dough: Roll out one half of the dough on a lightly floured surface into a 12×8 inch rectangle. Trim the edges to make straight sides, then cut into 1-inch wide strips.
  5. Shape cookies: Wrap each dough strip around a foil-wrapped clothespin, overlapping the dough by about ¼ inch. Place each wrapped clothespin on a parchment-lined baking sheet with the ends of the dough strip facing down. Repeat with the other half of dough.
  6. Bake the cookie shells: Bake for 18 to 20 minutes, or until the cookies are lightly browned. Let them cool for 2 to 3 minutes before carefully removing the clothespins. Allow cookies to cool completely on a wire rack.
  7. Make the filling base: In a saucepan, combine ¾ cup sugar, ¼ cup flour, and 1 cup milk. Cook over medium heat while whisking constantly until the mixture thickens to a pudding-like consistency, about 10 minutes.
  8. Chill the filling base: Pour the mixture into a heatproof bowl or shallow pan. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming and refrigerate for about 40 minutes until chilled.
  9. Whip the butter: Using a stand mixer fitted with a whisk attachment, beat the room temperature butter on medium-high speed for 8 minutes until light and fluffy.
  10. Combine filling: Add the chilled flour mixture to the whipped butter one scoop at a time, mixing well after each addition. Scrape down the bowl, switch to a paddle attachment, then add vanilla extract and a dash of salt. Beat on medium-high speed for 10 to 13 minutes until smooth and fluffy.
  11. Fill the cookies: Fit a piping bag with a star tip and pipe the buttercream filling into the cooled cookie shells until each is generously filled.

Notes

  • Wrapping clothespins in foil prevents them from being damaged or contaminating the cookies during baking.
  • Ensure the dough is chilled before rolling to make handling easier and to maintain cookie shape.
  • You can use decorative piping tips for the filling to create beautiful textures inside the cookies.
  • Store filled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • For a caffeine treat, serve these cookies with tea or coffee for a perfect pairing.

Keywords: clothespin cookies, vintage cookies, buttercream filled cookies, rolled cookie tubes, delicate cookies, old-fashioned desserts

Find it online: https://cheframiflavor.com/clothespin-cookies-recipe/