Clotted Cream Sugar Cookies

My neighbour brought these over one afternoon with a knowing smile, and I understood immediately why she'd kept the recipe close. The moment I bit into one, the clotted cream sang through the buttery crumb in a way that felt almost luxurious for something so simple. It was the kind of cookie that makes you pause mid-chew, savouring that unexpected richness before the strawberry jam jewel hits your tongue. I spent the next week figuring out her technique, and now they're what I make when I want to feel like someone's taken proper care of me.

I tested these during that strange week in spring when the afternoons stretched long and everything felt like it needed a small ritual. Making a batch while my mum visited from out of town turned into this quiet bonding thing where we'd sit at the kitchen counter dunking them in tea, not saying much, just enjoying. She asked for the recipe before she left, and I remember thinking how funny it was that a cookie could hold a moment like that.

Ingredients

• All-purpose flour (2 1/4 cups): This is your structure, and measuring it by weight makes a real difference in consistency—scoop and level rather than packing it down, or go for a kitchen scale.
• Baking powder (1/2 teaspoon): Just enough to give the cookies a tender lift without making them cakey.
• Fine sea salt (1/4 teaspoon): This brightens the sweetness and deepens the butter flavour in ways you won't consciously notice but absolutely will feel.
• Unsalted butter (1/2 cup, softened): Soft butter is non-negotiable here—if it's too cold, you'll overwork the dough trying to cream it, which toughens the cookies.
• Clotted cream (1/2 cup, room temperature): This is the magic. It creates that luxurious, tender crumb that regular butter alone simply cannot achieve, so don't skip it or substitute.
• Granulated sugar (1 cup): This sweetens but also helps create that light, fluffy texture when creamed properly.
• Egg (1 large, room temperature): Room temperature eggs incorporate more smoothly and help bind everything into a cohesive dough.
• Pure vanilla extract (1 teaspoon): Use proper vanilla, not imitation—the difference is subtle but real in a cookie this simple.
• Strawberry jam (1/2 cup, preferably seedless): Seedless looks cleaner in the center, but any jam works; just pick one you'd actually eat on toast.

Instructions

Get your oven ready and set up your workspace:

Preheat to 350°F and line two baking sheets with parchment paper—this matters because it ensures even baking and makes cleanup feel like a kindness to your future self.

Combine your dry team:

Whisk together the flour, baking powder, and salt in a medium bowl, making sure everything's evenly distributed. Set it aside and resist the urge to touch it.

Cream the butter and clotted cream together:

In a large bowl, beat the softened butter and clotted cream for about two minutes until it's genuinely light and fluffy—you're looking for that pale, cloud-like texture that signals air has been incorporated. This step is where the magic happens, so don't rush it.

Bring the egg and vanilla into the mix:

Add your room-temperature egg and vanilla extract, beating until everything looks smooth and well combined. You should see no streaks of egg.

Gently marry the wet and dry:

Add the flour mixture to the butter mixture gradually, stirring just until a soft dough forms—stop as soon as you don't see flour streaks anymore. Overmixing here is what turns tender cookies tough, so listen to your instinct about when to stop.

Portion and shape your dough:

Scoop tablespoon-sized portions of dough and roll them gently between your palms into balls, then place them on your prepared baking sheets about two inches apart. The balls don't need to be perfect.

Create little wells for the jam:

Using your thumb or the back of a small spoon, make a gentle indentation in the center of each dough ball—you're aiming for deep enough to hold the jam without reaching the bottom. The warmth of your thumb works beautifully for this.

Fill with jam:

Spoon about half a teaspoon of jam into each indentation, filling it generously but not overflowing—this is where the cookie becomes a little jewel.

Bake until the edges catch colour:

Bake for 12 to 14 minutes, watching until the edges are just beginning to turn golden while the centers still look slightly underdone. They'll continue cooking on the warm pan.

Cool with patience:

Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack—this resting period lets them set enough to move without falling apart. Once they're on the rack, they'll cool completely in about ten minutes.

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There's a particular satisfaction in pulling these from the oven, watching the jam centers catch light like tiny stained glass windows. It felt like the kind of thing that would make someone feel cared for, and I think that's the real point of these cookies—they're an excuse to put thought and butter into someone's afternoon.

Why Clotted Cream Changes Everything

The first time I tried these without clotted cream, using only butter, I understood immediately what was missing. The cookies were fine, sure, but they tasted like every other butter cookie in existence. Clotted cream brings this almost luxurious richness and tenderness that regular butter alone just cannot reach, and once you've tasted the difference, there's no going back.

Jam Variations and Flavour Pairing

While strawberry is the soul of this recipe, I've experimented with raspberry, apricot, and even a blackcurrant jam that made them taste like something you'd find in a very fancy tea shop. The key is choosing a jam you'd actually enjoy eating straight from the jar, because that flavour will sing through. For a twist, a tiny pinch of lemon zest in the dough itself brightens everything, making the jam centre feel even more vibrant.

Storage and Making Ahead

These cookies stay soft and lovely in an airtight container for up to three days, though they rarely last that long in my house. You can also freeze the unbaked dough balls with jam already pressed in, baking them straight from frozen with just an extra minute or two in the oven—a small gift to your future self when you want warm cookies without the full process.

• Store in an airtight container with a piece of bread or a terra cotta cookie saver to maintain softness.
• Freeze unbaked filled dough balls for up to a month if you want to bake them fresh without notice.
• Don't refrigerate finished cookies, as this actually dries them out faster than counter storage.

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These cookies are the kind of thing that tastes like more effort than it actually is, which makes them perfect for sharing when you want someone to know they're worth twenty minutes of your time. They're honest baking at its best.

Common Recipe Questions

→ What gives these cookies their tender texture?

The combination of softened butter and clotted cream creates a rich, moist dough that bakes into a tender crumb.

→ Can I substitute the strawberry jam with other flavors?

Yes, raspberry or apricot jam can be used to vary the filling while retaining sweetness and moisture.

→ How do I prevent the cookies from spreading too much during baking?

Chilling the dough briefly before baking and spacing dough balls adequately helps maintain shape and prevents excessive spreading.

→ What is the purpose of making an indentation in each dough ball?

The indentation holds the jam filling, ensuring it stays centered while baking and creates a jewel-like center.

→ Can lemon zest be added to enhance flavor?

Adding finely grated lemon zest to the dough provides a subtle citrus brightness that complements the sweetness.