Clotted Cream Sugar Cookies (Printable Version)

Buttery, tender sugar cookies enriched with clotted cream and jeweled with 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, preferably seedless

# Steps:

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 the butter, clotted cream, and sugar together until light and fluffy, approximately 2 minutes.
04 - Mix in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the 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 Advice:

01 -
  • The clotted cream makes these cookies impossibly buttery without being heavy, creating a texture that literally dissolves on your tongue.
  • They look fancy enough for a fancy tea party but come together in under an hour, so there's zero stress.
  • The strawberry jam center adds a jewel-like surprise that makes each bite feel intentional and special.
02 -
  • The clotted cream absolutely must be at room temperature or it won't incorporate properly—I learned this the first time by using it cold and ending up with a grainy, separated dough that I had to start over.
  • Don't fill the indentations until right before baking; if jam sits in the dough for too long it starts softening the edges and sometimes leaks out during baking.
03 -
  • If your clotted cream is too firm, let it sit out for fifteen minutes before using—it should be soft and spreadable, almost like a thick whipped cream.
  • The secret to consistent cookies is using a cookie scoop instead of free-handing the dough; every ball ends up the same size and bakes evenly.
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