Clotted Cream Sugar Cookies (Printable)

Buttery cookies enhanced with clotted cream and a sweet strawberry jam center for a delightful treat.

# Components:

→ 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, preferably seedless

# Method:

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, stirring just until 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. Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
08 - Bake for 12 to 14 minutes, or until edges are just turning golden.
09 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The clotted cream keeps these cookies impossibly tender—no gritty texture or dense crumb, just pure buttery softness that melts in seconds.
  • That strawberry center turns what could be an ordinary cookie into something that feels fancy enough for company but simple enough to make on a Tuesday afternoon.
  • They come together faster than you'd expect, with no chilling required, so you can have warm cookies cooling on the rack within an hour.
02 -
  • Clotted cream must be at room temperature, just like the butter and egg—I learned this the hard way when I used it straight from the fridge and ended up with a grainy, broken dough that I had to start over with.
  • Do not overbake these cookies even slightly; they continue cooking on the hot sheet for a minute after you pull them out, so pulling them when they still look barely golden prevents that crispy edge that ruins the tender texture clotted cream cookies are known for.
03 -
  • Room temperature ingredients are non-negotiable—set everything out 30 minutes before you start baking so the dough incorporates smoothly and bakes evenly.
  • Invest in parchment paper rather than greasing; it's the difference between cookies that slide off easily and ones that stick, and these delicate cookies deserve that advantage.
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