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Clothespin Cookies Recipe

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Clothespin Cookies are delicate, crisp pastry shells wrapped around clothespins or cannoli forms, filled with a light and fluffy marshmallow creme frosting. This nostalgic treat is perfect for special occasions or whenever you want a charming homemade dessert.

Ingredients

Units Scale

Dough

  • 2 cups butter (cold and cubed)
  • 4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 3 egg yolks
  • 1 cup full-fat sour cream

Filling

  • 1 cup butter (room temperature)
  • 2 cups powdered sugar
  • 14 ounces marshmallow creme/ marshmallow fluff (Two 7 ounce jars)
  • 2 teaspoon vanilla extract

Instructions

  1. Dough: In a food processor, add the 2 cups butter, 4 cups all-purpose flour, ¼ teaspoon salt, and 2 tablespoons granulated sugar. Pulse on high until the butter coats the flour and turns a light yellow.
  2. Add all of the 3 egg yolks and 1 cup full-fat sour cream to the food processor and pulse until well combined and forms a dough ball.
  3. Form the dough into a disc and wrap tightly in plastic wrap. Place in the fridge to chill overnight.
  4. Once the dough is chilled, preheat the oven to 425 degrees F.
  5. Divide the dough into quarters. Roll the first quarter of dough out onto a well floured surface until the dough is very thin, about 1/8-inch thickness, and is in a 12×6-inch rectangle. If needed, trim off any jagged dough on the edges.
  6. Using a pizza cutter or pastry cutter, cut the dough into 6 inch long strips that are each 1 inch wide.
  7. Repeat rolling the other quarters, one at a time, out on to a well floured surface and into a 12×6-inch rectangle Cut the dough into the 1 inch wide strips that are 6 inches long.
  8. Using mini cannoli forms or old fashioned round wooden clothespins, wrap each strip of dough around the clothespin with the dough slightly overlapping the previous layer so it appears similar to a cream horn with no gaps between the dough. It will wrap around a round clothespin 3 to 4 times. If you’re using wooden clothespins, wrap them in aluminum foil and roll them in flour before wrapping in dough.
  9. Place on the prepared cookie sheet and continue wrapping the remaining strips of dough.
  10. Place the preheated oven and bake for 10 to 12 minutes until the dough is golden brown.
  11. Remove from the cookie sheet and allow to cool on a cooling rack until they reach room temperature.
  12. Gently remove the mini cannoli form or wooden clothespin from the center of the cookies.
  13. Filling: In a large bowl, add the 1 cup butter and 2 cups powdered sugar. Beat with a hand mixer on medium speed until light and fluffy.
  14. Add the 14 ounces marshmallow creme/ marshmallow fluff and 2 teaspoon vanilla extract and stir by hand until well combined.
  15. Add the frosting into a piping bag fitted with a medium round piping tip.
  16. Pipe the frosting in the middle of each cookie.
  17. Place in an airtight container and store at room temperature for about 2 days or in the fridge for 5 to 7 days.
  18. If storing in the fridge, let them come up to room temperature, about 30 minutes.
  19. Dust with powdered sugar just before serving.

Notes

  • Wrap wooden clothespins in aluminum foil and roll them in flour before wrapping with dough to prevent sticking.
  • Let refrigerated cookies come to room temperature about 30 minutes before serving if stored in the fridge.

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