Clothespin cookies, also known as cream horns, are delicate pastry shells wrapped around a cylindrical mold and baked until golden, then filled with a rich, fluffy cream filling. These classic treats are crisp on the outside, soft and creamy on the inside, and perfect for holidays, parties, or special occasions. Despite their elegant look, they are surprisingly simple to make at home with basic pantry ingredients and a little patience.
Ingredients
For the Cookies
- ½ cup unsalted butter (chilled)
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cups all-purpose flour
- 1 dash salt
- 5 tablespoons water
For the Filling
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
For the Cookie Shells
- Add chilled butter, sugar, egg yolk, flour, and salt into a food processor
- Pulse until mixture becomes crumbly
- Add water gradually and pulse until dough forms a ball
- Transfer dough to a floured surface and gently knead until slightly tacky but not sticky
- Divide dough into two portions and wrap in plastic wrap
- Refrigerate for 1 to 2 hours
- Preheat oven to 375°F (190°C)
- Wrap metal clothespins or molds with foil
- Roll dough into a 12×8 inch rectangle on a floured surface
- Trim edges and cut into 1-inch strips
- Wrap each strip around prepared molds, slightly overlapping
- Place seam-side down on a parchment-lined baking sheet
- Bake for 18 to 20 minutes or until lightly golden
- Cool for 2 to 3 minutes, then carefully remove molds
- Allow shells to cool completely
For the Cream Filling
- In a saucepan, whisk flour, sugar, and milk over medium heat
- Cook while whisking constantly until thick like pudding (about 10 minutes)
- Transfer to a bowl, cover with plastic wrap touching the surface
- Chill for 40 minutes
- Beat softened butter until light and fluffy (about 8 minutes)
- Gradually add cooled mixture into butter while mixing
- Add vanilla and salt
- Beat until smooth and fluffy (10 to 13 minutes)
- Pipe filling into cooled pastry shells
Serving and Storage Tips
- Serve chilled or at room temperature for best texture contrast
- Dust with powdered sugar before serving for extra sweetness
- Store filled cookies in an airtight container in the refrigerator
- Best consumed within 2 to 3 days for freshness
- Unfilled shells can be stored at room temperature for up to 5 days
- Avoid freezing filled cookies as the cream texture may separate
Variations
- Chocolate Cream Filling: Add melted cocoa or chocolate pudding mix to the filling for a rich chocolate version
- Vanilla Bean Cream: Replace vanilla extract with vanilla bean paste for deeper flavor
- Strawberry Cream: Fold in strawberry jam or puree into the filling
- Lemon Cream: Add lemon zest and a small amount of lemon juice for a citrus twist
- Almond Cream: Add almond extract instead of vanilla for a nutty aroma
- Coconut Cream: Mix shredded coconut into the filling for tropical flavor
- Nutella Filling: Swirl Nutella into the cream for a hazelnut-chocolate version
- Peanut Butter Cream: Blend peanut butter into the filling for a salty-sweet taste
- Maple Cream: Replace sugar with maple syrup for a warm flavor profile
- Coffee Cream: Add instant espresso powder for a coffee-flavored filling
- Cinnamon Sugar Shells: Sprinkle dough with cinnamon sugar before baking
- Berry Compote Filling: Add fresh berry sauce inside with the cream
- Cream Cheese Filling: Mix cream cheese with butter for a tangier filling
- Orange Cream: Add orange zest and juice for a bright citrus flavor
- Holiday Spice Cream: Add nutmeg, cinnamon, and cloves for seasonal flavor
FAQs
- What are clothespin cookies?
They are flaky pastry tubes filled with sweet cream, also called cream horns - Can I make them without molds?
Yes, you can wrap dough around foil-wrapped wooden dowels or cone-shaped molds - Why is my dough too sticky?
Too much water was added; chill it longer or add a bit more flour - Can I make the shells ahead of time?
Yes, baked shells can be stored for several days before filling - Can I freeze them?
Unfilled shells freeze well, but filled ones do not freeze well - How do I keep shells crispy?
Store them in an airtight container and fill just before serving - Can I use puff pastry instead?
Yes, puff pastry is a popular shortcut alternative - Why did my filling turn runny?
It was not cooked or cooled properly before mixing with butter - Can I reduce the sugar?
Yes, but reducing too much may affect texture and stability - How long do they last?
Filled cookies last about 2 to 3 days refrigerated
Clothespin cookies are a timeless pastry dessert that combines crisp, buttery shells with a smooth and creamy filling. While they look bakery-level fancy, they are completely achievable at home with simple ingredients and a little preparation. With endless filling variations and elegant presentation, they are perfect for holidays, celebrations, or anytime you want a sweet treat that feels special.
PrintClothespin Cookies
Description
Clothespin cookies, also known as cream horns, are delicate pastry shells wrapped around a cylindrical mold and baked until golden, then filled with a rich, fluffy cream filling. These classic treats are crisp on the outside, soft and creamy on the inside, and perfect for holidays, parties, or special occasions. Despite their elegant look, they are surprisingly simple to make at home with basic pantry ingredients and a little patience.
Ingredients
For the Cookies
- ½ cup unsalted butter (chilled)
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cups all-purpose flour
- 1 dash salt
- 5 tablespoons water
For the Filling
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
For the Cookie Shells
- Add chilled butter, sugar, egg yolk, flour, and salt into a food processor
- Pulse until mixture becomes crumbly
- Add water gradually and pulse until dough forms a ball
- Transfer dough to a floured surface and gently knead until slightly tacky but not sticky
- Divide dough into two portions and wrap in plastic wrap
- Refrigerate for 1 to 2 hours
- Preheat oven to 375°F (190°C)
- Wrap metal clothespins or molds with foil
- Roll dough into a 12×8 inch rectangle on a floured surface
- Trim edges and cut into 1-inch strips
- Wrap each strip around prepared molds, slightly overlapping
- Place seam-side down on a parchment-lined baking sheet
- Bake for 18 to 20 minutes or until lightly golden
- Cool for 2 to 3 minutes, then carefully remove molds
- Allow shells to cool completely
For the Cream Filling
- In a saucepan, whisk flour, sugar, and milk over medium heat
- Cook while whisking constantly until thick like pudding (about 10 minutes)
- Transfer to a bowl, cover with plastic wrap touching the surface
- Chill for 40 minutes
- Beat softened butter until light and fluffy (about 8 minutes)
- Gradually add cooled mixture into butter while mixing
- Add vanilla and salt
- Beat until smooth and fluffy (10 to 13 minutes)
- Pipe filling into cooled pastry shells
Notes
- Serve chilled or at room temperature for best texture contrast
- Dust with powdered sugar before serving for extra sweetness
- Store filled cookies in an airtight container in the refrigerator
- Best consumed within 2 to 3 days for freshness
- Unfilled shells can be stored at room temperature for up to 5 days
- Avoid freezing filled cookies as the cream texture may separate