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The Ultimate Baker’s Dozen & Clothespin Cookies

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Welcome to the Baker’s Dozen Ultimate Cookie Exchange! Today I’ve united with twelve other incredible food bloggers to bring you a holiday cookie celebration so big, it’s being monitored by the North Pole. To see all of the participating bloggers, and to learn more about the valuable giveaways, please visit the Baker’s Dozen home site at

Now for my cookie…

I love the winter months…I am a big fan of snow, decorated trees and cookies. Baking during the holidays is filled with all different varieties of cookies. It’s the time of year to share and savor your favorite goodies with friends and family. It’s also the time to build memories and traditions that will last a lifetime.

When I was invited to participate in The Ultimate Baker’s Dozen, I knew that I wanted to provide you with a cookie that was delicious, but also steeped in tradition.

It is my hope that you will take this recipe, prepare it with someone dear to you and then share the cookies with the special people in your lives. This recipe takes a little time and patience, but it’s a great way to spend some much needed quality time in the kitchen with friends and family.

I chose to make “Clothespin Cookies” because these are the cookies that I look forward to every year when visiting my dad and step-mom for the holidays. My step-mom orders these every year from a friend and let me tell you, I eat A LOT of them! These are essentially strips of pastry dough made into a tube shape and filled with buttercream frosting.

Although I was unable to get the recipe that my step-mom’s friend uses, I did get my hands on an amazing recipe from The Funny Farm Bakery in Wakeman, Ohio. The owners of the bakery happen to be friends with my mom and they graciously provided me with their recipe and it worked out beautifully! I chose to fill these with my go to recipe for buttercream frosting and the end result was a delicious and truly addictive holiday cookie.

A tidbit of history for you… “Clothespin Cookies” got their name because they were originally formed on round clothespins. You can purchase metal forms like these, but I chose to go old school and use clothespins that I purchased from Michael’s.

I hope you enjoy this recipe as much as we do! Please take some time to check out the other fabulous bloggers participating in this event! Have a delectable day and thanks so much for visiting!

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Clothespin Cookies


For the Dough

1 pound of margarine
1 cup cold water
2 tablespoons Crisco
1 tablespoon sugar
2 egg yolks
1/2 tsp Butter Flavoring
4 1/2 cups flour

For the Buttercream Filling

1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
1 teaspoon butter flavoring
2 pounds confectioner’s sugar (powdered sugar, 10x)
6-8 tablespoons very cold milk


For the Dough

1. Place margarine, Crisco, sugar, egg yolks, butter flavoring and flour into the bowl of a food processor. Pulse until well combined. Slowly mix in the water until fully incorporated and dough forms a ball in the bowl of your processor.

2. Remove the dough from the processor and place into the freezer for 45 minutes.

3. Cut dough into fourths. Wrap each quarter in plastic wrap. Chill.

4. Take out one quarter at a time and allow to stand at room temperature long enough that it softens enough that the dough can be rolled.

5. Roll dough out on floured pastry sheet/ board about 1/8 inch thick (or as thin as you can get it). Cut dough into 3/4 inch wide by 3 inch long strips. Wrap around clothes pins or metal forms.

6. Bake (seam side down) at 375 degrees F (200 degrees C) for approximately 9-10 minutes until the bottoms are lightly browned. Slide off forms while still very warm and then cool completely.

For the Buttercream Filling

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and butter flavoring and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition.

3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

4. Fill cooled pastry tubes with filling using a pastry bag and sprinkle the cookies with confectioners' sugar before serving.

- from The Funny Farm Bakery

All images and text ©

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Bernadette Niebuhr

Saturday 1st of December 2018

Hi, Are these cookies okay to store at room temp?


Monday 3rd of December 2018

Hi Bernadette - These cookies should be ok stored at room temp for up to a couple of days as long as the room is fairly cool. If the room is warm, you might pop them in the fridge so the filling doesn't melt. Hope this helps! Jamie

Julie Whittaker

Monday 11th of December 2017

Could you please post the original recipe for the filling? I'm trying to reproduce the recipe for my grandmother's recipe and your buttercream, though tasty, wasn't as close to the originals as I was looking for. :/


Monday 11th of December 2017

Unfortunately, I no longer have the original recipe, but hopefully you'll be able to find something close online. Happy holidays to you and yours! -Jamie


Wednesday 6th of December 2017

Can these be made with all butter instead of margarine and eliminate the Butter flavoring?


Monday 11th of December 2017

I honestly haven't made this recipe in years, Christine, so I am not sure how that substitutions would perform. Sorry I am not more of a help. Happy Holidays to you and yours! -Jamie


Monday 6th of May 2013

Hello, im new to your website and all your recipes caught my eye! However when I was looking at this i was unsure of what you need for the buttercream filling? Do you use both 1 stick of unsalted and salted butters?


Tuesday 18th of December 2012

I made these cookies last night and my husband said on a scale from 1 to 10 these are an 11! He said they might even be his new favorite, which has been unbeatable from my chocolate chip for years. Thank you for the recipe!


Wednesday 19th of December 2012

Gionni- I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback - have a great day! -Jamie

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