Delightful Clothespin Cookies: Mini Ladylocks Recipe

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Buttery, flaky, and filled with a rich whipped cream—Clothespin Cookies, also known as Mini Ladylocks, are a nostalgic treat that transports you to festive tables and cherished family gatherings. These spiral pastries look like miniature cannoli but taste like cloud-soft bites of sweet tradition. The light crunch of the pastry shell contrasts perfectly with the dreamy cream filling, all dusted generously with powdered sugar.

Whether you know them as clothespins, ladylocks, or cream horns, one bite is enough to make these pastries a forever favorite. They’re a classic at weddings, holidays, and bake sales, and they deliver that perfect blend of visual wow-factor and satisfying taste. Make them once and they’ll likely become part of your go-to dessert rotation.

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Ingredients for this Delightful Clothespin Cookies: Mini Ladylocks Recipe

For the Pastry Shells:

• 2 sheets puff pastry, thawed but still cold
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting

For the Cream Filling:

• 1 cup unsalted butter, softened
• 1 cup vegetable shortening
• 5 cups powdered sugar
• 1 tsp vanilla extract
• ½ cup marshmallow fluff
• 2–3 tbsp milk, as needed for piping consistency

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Step 1: Prepare the Puff Pastry

Preheat your oven to 375°F (190°C). Lightly grease metal clothespin molds or wrap them in parchment paper. Roll out the puff pastry sheets slightly to smooth the folds, then cut them into 1-inch wide strips.

Step 2: Shape the Cookies

Wrap each puff pastry strip around a greased mold, overlapping slightly with each turn. Place seam-side down on a parchment-lined baking sheet. Brush with beaten egg to help achieve a golden finish.

Step 3: Bake the Shells

Bake for 12–15 minutes, or until puffed and golden brown. Let them cool for a few minutes, then carefully slide them off the molds while still slightly warm. Cool completely before filling.

Step 4: Make the Cream Filling

In a large bowl, beat together the butter and shortening until fluffy. Add powdered sugar gradually, mixing well after each addition. Mix in vanilla extract and marshmallow fluff. Add milk one tablespoon at a time until the filling is smooth and pipeable.

Step 5: Fill and Finish

Transfer the cream filling to a piping bag with a star or round tip. Pipe the filling into each end of the cooled pastry shells. Dust generously with powdered sugar just before serving.

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Frequently Asked Questions

What can I use if I don’t have clothespin molds?

You can use cannoli tubes or even tightly rolled aluminum foil wrapped in parchment paper as a substitute.

Can I use store-bought whipped cream instead?

For the best structure and flavor, the homemade filling is ideal. Store-bought versions may be too light and collapse.

How far in advance can I make these?

You can prepare the shells 2 days ahead and store them in an airtight container. Fill them the day you plan to serve.

Can I make a chocolate version?

Absolutely! Dust the shells with cocoa powder or add melted chocolate to the cream filling for a chocolatey twist.

What’s the best way to fill the shells?

A piping bag with a round or star tip works best. Fill both ends to ensure every bite is creamy.

Can I make these gluten-free?

Yes! Use a gluten-free puff pastry, which is becoming more widely available in specialty grocery stores.

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