Introduction

Clothespin cookies, also known as lady locks, are an elegant and nostalgic dessert that has been a staple at weddings, holiday parties, and special gatherings for generations. These delicate pastries are prized for their flaky, buttery shells and rich, creamy fillings that melt in your mouth. Though they may look intricate, making them at home is both rewarding and achievable with the right method.

Rooted in Eastern European traditions and popularized in regions like Pittsburgh, lady locks are often featured on traditional cookie tables, an iconic cultural display in American celebrations. Their unique shape, achieved by wrapping dough around metal forms, gives them the appearance of vintage clothespins—hence the name.

Similar to treats like cannoli and cream horns, clothespin cookies stand out thanks to their distinct texture and preparation technique. If you’ve ever admired these show-stopping pastries on a holiday dessert table, now is your chance to master them at home.

---

What Are Clothespin Cookies?

Clothespin cookies, also called lady locks or cream horns, are a beloved vintage dessert consisting of a light, flaky pastry shell filled with a sweet, whipped cream filling. Their origins are rooted in Eastern European and American baking traditions, particularly among communities in Pittsburgh, where they are often featured on elaborate wedding cookie tables.

The cookies get their name from the old-fashioned wooden clothespins traditionally used as baking forms before specialized molds were available. Unlike cannoli, which use fried dough and ricotta-based fillings, clothespin cookies are baked with a buttery dough and filled with a cooked milk and sugar cream that’s whipped to perfection.

These cookies are not only delicious but also visually impressive, perfect for DIY wedding cookie displays or holiday dessert tables. You’ll often see them alongside other nostalgic treats like buttercream-filled pastries and delicate rolled confections.

---

Tools and Equipment Needed

To make clothespin cookies successfully, having the right tools is essential. Here’s what you’ll need:

• Clothespin molds or metal cream horn forms — crucial for shaping the cookies.

• Rolling pin — for evenly thinning the pastry dough.

• Pastry blender or fork — for cutting butter into the flour.

• Mixing bowls — to combine and prep dough and filling ingredients.

• Piping bag — to neatly pipe the sweet cream filling into the shells.

• Baking sheets and a cooling rack — for even baking and proper cooling.

• Pastry bags come in handy when filling the shells with precision and flair.

---

Ingredients Breakdown (with Tips)

Pastry Dough:

• 3 cups all-purpose flour – Use high-protein flour for structure.

• 1 cup cold unsalted butter, cubed – Cold butter is key for flaky layers.

• ½ cup sour cream – Adds richness and tenderness to the dough.

• 1 egg yolk – Improves binding and texture.

• 1 tbsp granulated sugar – Balances the savory notes.

• ½ tsp salt – Enhances overall flavor.

Filling:

• 1 cup whole milk – Cooked with flour to form a thick base.

• 5 tbsp all-purpose flour – Thickening agent for the cream.

• 1 cup granulated sugar – Provides the sweetness.

• 1 cup softened unsalted butter

• ½ cup vegetable shortening – Stabilizes and lightens the texture.

• 1 tsp vanilla extract – Adds classic flavor.

For Rolling and Dusting:

• Granulated sugar – Creates a caramelized crust on the dough.

• Powdered sugar – Finishing dust that adds elegance and sweetness.

Tips:

• Always chill the dough before rolling for easier handling.

• Don’t skip the shortening—it helps the whipped cream filling hold its shape.

• Roll dough on a sugar-dusted surface for extra texture and crunch.

---

Step-by-Step Pastry Dough Instructions

1. Prepare dry ingredients: In a large mixing bowl, combine flour and salt.

2. Cut in butter: Use a pastry blender or fork to cut the cold butter into the flour until the mixture is crumbly and resembles coarse sand.

3. Mix wet ingredients: In a separate bowl, whisk together sour cream, egg yolk, and sugar until smooth.

4. Combine mixtures: Gradually stir the wet ingredients into the flour and butter mixture. Mix until a soft, cohesive dough forms—do not overmix.

5. Divide and chill: Split the dough into two equal portions. Flatten each into a disc, wrap in plastic, and refrigerate for at least 1 hour. Chilling helps develop the texture and makes the dough easier to handle.

6. Preheat oven: Set your oven to 375°F (190°C).

7. Prepare molds: Grease your metal cream horn forms or clothespin molds lightly with cooking spray or butter.

8. Roll dough: On a surface sprinkled with granulated sugar, roll the dough to about ⅛-inch thickness.

9. Cut and wrap: Slice into strips about ¾-inch wide and gently wrap each strip around the greased mold, slightly overlapping the edges.

10. Sugar and bake: Optionally roll the shaped dough in sugar again, then place on a baking sheet. Bake for 10–12 minutes until lightly golden.

Let cool slightly before gently sliding the shells off the molds. Cool completely before filling.

---

Baking the Shells Perfectly

Baking the pastry shells to the ideal consistency is essential for achieving that signature light, crisp texture. Bake the dough-wrapped molds on the middle rack at 375°F (190°C) for 10–12 minutes, or until the shells are a light golden brown.

Watch closely during the last few minutes of baking to avoid overbaking, which can cause the shells to become brittle and too hard to bite into. Once baked, allow the cookies to cool for 2–3 minutes on the sheet pan, then gently remove them from the molds while still warm — this helps prevent sticking.

Transfer the empty shells to a cooling rack and let them cool completely before adding the filling. Avoid filling them too soon; any residual warmth may melt the cream.

For best results, avoid stacking unfilled shells, as they are delicate and prone to breaking.

---

Making the Traditional Cream Filling

Start by cooking the milk and flour together in a small saucepan over medium heat, stirring constantly until the mixture thickens into a smooth paste. This step is crucial—it creates the stable base of the filling. Allow this cooked mixture to cool completely before combining with the remaining ingredients.

In a large mixing bowl, beat the butter, shortening, and sugar together until light and fluffy. The sugar should dissolve into the fat, creating a silky consistency. Add the cooled milk-flour paste to the butter mixture gradually, then mix in the vanilla extract.

Continue beating until the mixture becomes smooth, airy, and spreadable. This whipped buttercream-style filling is rich and sweet, with a hint of vanilla, and holds its shape beautifully when piped.

This traditional recipe differs from others like cannoli cream or buttercream, as it incorporates a cooked flour base for added structure and smoothness. If desired, you can enhance it with almond or citrus extracts for variation.

---

How to Fill the Cookies Properly

Filling clothespin cookies requires a gentle touch and the right tools. Begin by loading a piping bag with your finished cream filling, fitted with a small round or star-shaped tip. Insert the tip into one end of the cooled shell and pipe until filled, then repeat on the opposite end. The cream should slightly peek out from each side for visual appeal.

If you don’t have a piping bag, a plastic zip-top bag with a snipped corner works as a DIY alternative. Be sure not to overfill, as this can cause the delicate shells to crack.

Once filled, dust each cookie with confectioners’ sugar for that signature look. For parties or displays, arrange them in single layers on a tray with parchment in between.

These cookies are best filled shortly before serving, though they can be stored in the refrigerator for up to three days without becoming soggy.

---

Finishing Touches & Presentation

For an elegant finish, clothespin cookies are traditionally dusted with powdered sugar, which adds sweetness and enhances their delicate appearance. To elevate presentation, arrange them on a tiered dessert stand or line them neatly in a decorative box lined with wax paper.

These cookies are especially popular for holiday gatherings, cookie exchanges, and wedding receptions. On a traditional cookie table, they pair beautifully with other classics like butterballs, thumbprint cookies, and spritz.

You can even dip the ends in melted chocolate or colored sugar for festive flair, making them a customizable treat for any occasion.

---

Variations and Creative Twists

While the classic version is timeless, you can experiment with clothespin cookies to suit different tastes and events:

• Flavor the cream: Add almond, lemon, or hazelnut extract to the filling.

• Tint the filling: Use food coloring for themed events like baby showers or birthdays.

• Dip in chocolate: After filling, dip the cookie ends in melted chocolate and top with sprinkles or crushed nuts.

• Roll in colored sugar: Instead of plain granulated sugar, try rolling the dough strips in tinted sanding sugar before baking.

• Add fruit preserves: Layer a small amount of raspberry or strawberry jam inside the shell before adding cream.

For a dairy-free version, substitute vegan butter and shortening for the dairy-based ingredients, and use a plant-based milk in the flour paste. These changes preserve the texture while accommodating dietary restrictions.

Similar to filled pastries like cream horns, these twists help personalize your cookies while maintaining their iconic form and taste.

---

Storage and Make-Ahead Tips

To store clothespin cookies, keep unfilled shells in an airtight container at room temperature for up to 1 week. Once filled, refrigerate the cookies to preserve freshness, especially if the cream includes dairy. Filled cookies should be consumed within 2–3 days for the best texture and flavor.

You can freeze the unfilled shells for up to 3 months. Wrap them gently in parchment paper and place in a freezer-safe container. Thaw at room temperature before filling.

While the filling itself doesn’t freeze well due to separation risks, it can be made a day ahead and stored in the refrigerator.

Avoid stacking filled cookies as the weight may crack the shells. If transporting, pack them in shallow boxes with padding.

---

Common Mistakes to Avoid

Even experienced bakers can run into issues when making clothespin cookies. Here’s what to watch out for:

• Overbaking the shells: They’ll become too hard and brittle.

• Filling too soon: Warm shells can melt or break the cream.

• Skipping the chill: Unchilled dough is sticky and hard to roll.

• Too much sugar for rolling: It can burn and darken the shell’s surface.

• Removing shells too late: They may stick to molds or break during removal.

Using the right technique, tools, and temperature will help you achieve the perfect lady locks every time.

---

Clothespin Cookies vs Cream Horns vs Cannoli

Though similar in appearance, clothespin cookies, cream horns, and cannoli differ in several ways:

• Dough: Clothespins use a sour cream-based flaky dough; cream horns often use puff pastry; cannoli use fried pastry shells.

• Filling: Clothespins have a cooked milk and flour filling; cream horns use whipped or custard creams; cannoli use ricotta or mascarpone-based mixtures.

• Texture: Clothespin shells are delicate and light; cannoli are crunchy; cream horns are crispy.

Each has a unique heritage and taste, but clothespin cookies stand out for their rich cream and melt-in-your-mouth bite.

---

FAQs – People Also Ask

What are clothespin cookies made of?
They’re made of a flaky pastry dough wrapped around molds and filled with a sweet vanilla cream filling made from cooked milk, butter, and sugar.

What is the difference between lady locks and cream horns?
Lady locks use a homemade dough and a cooked cream filling, while cream horns often use store-bought puff pastry and are filled with whipped cream or custard.

Can I make clothespin cookies without molds?
Yes, use rolled foil tubes or greased wooden dowels as DIY molds, but ensure they’re oven-safe and sturdy.

Can you freeze cream-filled cookies?
It’s best to freeze unfilled shells only. Filled cookies may separate or become soggy when thawed.

What filling is best for cream horns?
A stabilized whipped cream or cooked buttercream-style filling offers the best texture and taste, especially for longer storage.

Print