Clotted Cream Sugar Cookies (Printable)

Buttery sugar cookies featuring clotted cream and a strawberry jam center, perfect for teatime or sweet snacks.

# 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, preferably seedless

# Directions:

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 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 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 cooling rack to cool completely.

# Expert Tips:

01 -
  • The clotted cream creates a texture so tender and rich that people always ask what your secret ingredient is.
  • These cookies come together in under an hour from start to finish, which means you can make them on a whim whenever the craving hits.
  • That jewel-toned jam center makes them look far more impressive than the effort required, making them perfect for impressing guests without stress.
02 -
  • Cold clotted cream won't blend smoothly into the butter and sugar, so let it sit on the counter for at least 30 minutes before mixing—this learned this by accident when I pulled it straight from the fridge and ended up with a slightly grainy dough.
  • Overbaking by even 2 minutes turns these delicate cookies tough and dry, so set a timer and check them at the 12-minute mark rather than waiting for the full 14 minutes.
03 -
  • Use a small cookie scoop for perfectly uniform dough balls that bake evenly across the batch—this one change makes a surprising difference in how professional your cookies look.
  • If the jam starts to run out of the cookies while baking, you've filled them too generously; 1/2 teaspoon is really the sweet spot for containing the filling while still getting that beautiful jam center.
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