Introducing Clothespin Cookies, also known as cream horns, these delightful treats are akin to heavenly bites, brimming with luscious cream that has the power to momentarily erase life’s worries—well, at least until the batch runs out. Achieving the perfect blend of softness and creaminess, these delectable pastries require just 30 minutes of preparation, offering a swift indulgence in the exquisite pastry experience you crave.
What Exactly Are Clothespin Cookies? Clothespin cookies, or cream horns, embody a whimsical pastry that mirrors its namesake—a miniature clothespin! Crafted from flaky, buttery pastry dough enveloping a sweet, creamy filling, these charming treats are delicately dusted with a sprinkle of powdered sugar, enhancing their inherent sweetness. But the real magic lies in the taste, where each bite reveals the buttery, flaky perfection of the pastry dough, complemented by an irresistible filling. While I opted for a vanilla filling, feel free to explore various flavors. Regardless of your choice, these cookies promise a consistently creamy, sweet, and utterly delightful experience, perfect for dessert or a sweet interlude throughout the day. Trust me; your appreciation for them will match mine!
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Ingredients You’ll Need What sets this recipe apart is its reliance on simple ingredients, possibly already residing in your pantry. Refer to the recipe card below for precise measurements.
For the Cookie Shells:
Unsalted Butter: Forms the backbone of the dough, lending a crumbly, buttery texture when blended with other ingredients.
Granulated Sugar: Infuses sweetness into the dough, aiding in browning during baking.
Egg Yolk: Adds richness and moisture to the dough.
Flour: Provides structure to the shells; regular all-purpose flour works perfectly.
Salt: A pinch to prevent the dough from being bland.
Water: Adjusts the dough’s consistency.
For the Filling:
Granulated Sugar: Enhances the sweetness of the filling.
Flour: Adds structure for easy piping into the shells.
Milk: Ensures a smooth filling.
Unsalted Butter: Room temperature butter facilitates easy mixing.
Vanilla Extract: Infuses a sweet, floral flavor into the filling.
Salt: Elevates the filling’s overall flavor.
Clothespin Cookie Recipe While the instructions may seem extensive, creating these cream horn cookies is a breeze. Keep in mind that the shells require a couple of hours to chill, making them less suitable for last-minute preparations. Nonetheless, the end result justifies the process.
For the Cookie Shells:
Combine Ingredients: In a food processor, blend butter, sugar, egg yolk, flour, and salt. Pulse until the dough forms a ball, then add water and pulse again.
Transfer to Floured Surface: Place the dough on a floured surface, pressing until lightly tacky. Divide into two, wrapping both halves in plastic wrap.
Chill: Refrigerate for 1-2 hours.
Preheat Oven, Prep Cookies: As the dough chills, preheat the oven to 375°F. Wrap clothespins in foil.
Roll Out Dough: Roll out each half on a floured surface to a 12×8-inch rectangle. Trim edges for straightness.
Cut: Slice into 1-inch strips.
Shape: Wrap each strip around a prepared clothespin, ensuring a ¼-inch overlap. Place on a parchment-lined baking sheet, ends facing down. Repeat with the second half.
Bake: Bake for 18-20 minutes until lightly browned.
Cool: Let cookies cool for 2-3 minutes before gently removing clothespins. Allow further cooling on a rack.
For the Filling:
Flour Mixture: In a pan, combine flour, sugar, and milk. Whisk over medium heat until thick like pudding (about 10 minutes).
Transfer to Bowl, Chill: Remove from heat, transfer to a heat-proof bowl, cover with plastic wrap touching the mixture, and chill for 40 minutes.
Butter Mixture: Whip room temperature butter in a stand mixer for 8 minutes until light and fluffy.
Combine: Gradually add flour mixture to the butter, one scoop at a time, until fully incorporated.
Add Vanilla: Scrape sides, switch to the paddle attachment, add vanilla and salt, then beat on medium-high for 10-13 minutes until smooth and fluffy.
Fill Cookies: Use a piping bag with a star tip to pipe filling into cooled clothespin cookie shells.
How Long Do Cookie-Clad Peg Delights Last?
Before filling, store leftover cookies in an airtight container in the fridge for up to 3 days, adding paper towels for cushioning. Filled cookies can be kept in an airtight container for about a day before softening. Unbaked dough can be frozen for up to 3 months, thawing in the fridge overnight before rolling out.
If you try this Cookie-Clad Peg Delights Recipe, let me know! and don’t forget to SAVE it for later
- ½ cup chilled unsalted butter
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cup all-purpose flour
- 1 dash of salt
- 5 tablespoons water
- ¾ cup granulated sugar
- ¼ cup flour
- 1 cup milk
- 1 cup room temperature unsalted butter
- 1 teaspoon vanilla extract
- 1 dash of salt
- In a food processor, combine chilled butter, sugar, egg yolk, flour, and salt. Pulse until well combined.
- Add water and pulse until the dough forms a ball.
- Transfer the dough to a floured surface and press it together until lightly tacky, not sticky. Cut into two portions and wrap both in plastic wrap.
- Chill in the refrigerator for 1-2 hours.
- Preheat the oven to 375 degrees Fahrenheit. Wrap clothespins in small foil sheets.
- Roll out one portion of the dough on a floured surface, creating a 12x8 inch rectangle. Trim the edges with a knife to straighten. Cut into 1-inch strips.
- Wrap each strip around a prepared clothespin, ensuring a ¼ inch overlap. Place on a parchment-lined baking sheet with the ends facing down. Repeat with the second dough portion.
- Bake for 18-20 minutes until lightly browned.
- Allow the cookies to cool for 2-3 minutes before gently removing the clothespins. Finish cooling on a rack.
Vanilla Cream Filling:
- In a pan, combine flour, sugar, and milk. Cook over medium heat, whisking constantly until thickened (about 10 minutes).
- Remove from heat and transfer to a heat-proof bowl. Cover with plastic wrap, touching the mixture's surface to prevent a film. Chill in the fridge for 40 minutes.
- In a stand mixer, whip room temperature butter with the whisk attachment for about 8 minutes until light and fluffy.
- Gradually add the flour mixture, one scoop at a time, until fully incorporated.
- Scrape down the sides, switch to the paddle attachment, and add vanilla and salt. Beat on medium-high for 10-13 minutes until smooth and fluffy.
- Use a piping bag fitted with a star tip to fill the cooled pastry shells with the vanilla cream.