Clotted Cream Sugar Cookies (Print Version)

Tender sugar cookies with clotted cream and a luscious strawberry jam center, perfect for teatime or 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 a soft dough forms. Avoid overmixing.
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 a shallow 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 edges are just beginning to turn golden.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The clotted cream creates a tender crumb that dissolves on your tongue rather than crumbles like regular sugar cookies.
  • That burst of jammy center makes people actually stop talking mid-conversation to ask what you did differently.
  • They look fancy enough for a proper tea party but come together in less than an hour, even on a weeknight.
02 -
  • Room-temperature ingredients—especially the egg and clotted cream—blend smoothly into the butter without causing lumps or separation, which keeps your dough silky and your cookies tender.
  • The jam will bubble slightly at the edges during baking; this is normal and actually signals that your oven temperature is right.
  • Don't overbake these, even if they look a tiny bit soft in the center—they continue cooking after you pull them from the oven and will firm up as they cool.
03 -
  • If your clotted cream is too thick to mix smoothly, let it sit at room temperature for 10 minutes or stir it gently until it loosens slightly—still lump-free.
  • Use an oven thermometer to verify your bake temperature; a 25-degree difference changes everything from golden to overdone.
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