Clotted Cream Sugar Cookies (Printer-Friendly)

Tender buttery cookies with creamy texture and sweet strawberry jam centers.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup clotted cream, at room temperature
06 - 1 cup granulated sugar
07 - 1 large egg, at room temperature
08 - 1 teaspoon pure vanilla extract

→ Filling

09 - 1/2 cup strawberry jam, seedless preferred

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter, clotted cream, and sugar together until light and fluffy, approximately 2 minutes.
04 - Mix in egg and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
07 - Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
08 - Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
09 - Bake for 12 to 14 minutes, or until the edges are just turning golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The clotted cream makes these cookies impossibly tender and rich without being heavy, like biting into a cloud that actually tastes good.
  • They come together in under an hour from start to finish, which means you can impress people on short notice without the stress.
02 -
  • If you overmix the dough after adding the flour, you'll develop gluten and end up with cookies that are crispy and tough instead of tender and delicate—mix just until you don't see any flour streaks.
  • Room temperature ingredients are truly essential; cold eggs and butter won't incorporate smoothly, resulting in a grainy dough that doesn't cream properly and cookies that spread unevenly.
03 -
  • The moment you cream the butter and clotted cream together and it looks pale and fluffy is when you know the dough will bake up tender—rush this step and you'll regret it.
  • Don't overbake these cookies waiting for them to look fully golden; pulling them out when the edges are just barely brown is the difference between tender and crispy.
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