Clotted Cream Sugar Cookies (Print View)

Tender sugar cookies enriched with clotted cream and topped with a strawberry jam center.

# 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 seedless strawberry jam

# Preparation 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 softened butter, clotted cream, and granulated 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 -
  • Clotted cream adds a subtle luxury that ordinary butter alone simply cannot deliver, making each bite feel like teatime at someone else's table.
  • The thumbprint method is forgiving enough for kids to help with, yet the results look elegant enough to impress anyone watching you bake.
02 -
  • Room temperature ingredients mix together smoothly without lumps, while cold eggs and clotted cream create a separated, broken-looking dough that bakes unevenly and tastes grainy.
  • The jam will continue to bake slightly after you remove the cookies, so it firms up and stops leaking once they cool completely.
03 -
  • Clotted cream can sometimes break when mixed, so add it slowly to the butter and sugar, beating gently rather than aggressively.
  • If you can't find clotted cream, heavy cream that's been slightly thickened works as a substitute, though the flavor won't be identical.
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