Clotted Cream Sugar Cookies (Printable Version)

Buttery sugar cookies with clotted cream and a sweet strawberry jam center for teatime or treats.

# 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 to Follow:

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 softened butter, clotted cream, and granulated 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.
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.

# Additional Tips::

01 -
  • The clotted cream creates a tender crumb that feels indulgent without being heavy, and honestly tastes like a secret ingredient.
  • They come together faster than you'd expect, leaving you with homemade tearoom cookies in under an hour.
  • That jewel-like jam center is foolproof once you know the trick, and it looks far more impressive than the effort requires.
02 -
  • Room temperature ingredients make a visible difference—cold clotted cream or eggs won't incorporate properly, leaving you with a lumpy dough and dense cookies.
  • Don't overbake them chasing golden edges; a little underbaked in the center means they stay tender after cooling, and overcooked means dry.
03 -
  • Let your clotted cream sit at room temperature for a few minutes before mixing—it'll cream into the butter far more easily than cold clotted cream.
  • If your jam is very thick, warm it slightly to make it spoonable, and remember that a half teaspoon looks smaller than it actually is when pressed into the dough.
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