Clotted Cream Strawberry Jam Cookies (Print Version)

Buttery, tender cookies with clotted cream centers and a hint of sweet strawberry jam.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract

→ Fillings

07 - 1/2 cup clotted cream
08 - 1/3 cup strawberry jam

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour and salt.
03 - In a large bowl, beat softened butter and granulated sugar until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat in egg yolk and vanilla extract until well combined.
05 - Gradually mix in dry ingredients until a soft dough forms.
06 - Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
07 - Use your thumb or the back of a teaspoon to make a deep indentation in the center of each dough ball.
08 - Fill each indentation with approximately 1/2 teaspoon clotted cream, then top with 1/4 teaspoon strawberry jam.
09 - Bake for 13 to 15 minutes, or until edges are lightly golden.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They look fancy enough to impress at teatime but come together so easily you'll want to make them weekly.
  • The clotted cream stays creamy and rich while the jam adds pops of brightness that feel indulgent without being heavy.
02 -
  • The indentation must be deep enough to hold filling without spilling, but not so deep that your thumb breaks through to the bottom—practice on the first one and adjust.
  • Don't skip the cooling time on the baking sheet; moving them too early will cause the jam and cream to shift, and the cookies might crack apart.
03 -
  • Don't use softened butter straight from the counter if your kitchen is warm—pop it back in the fridge for 10 minutes if it's too soft to hold a shape when pressed.
  • The secret to cookies that stay tender is not overbaking; they should look slightly underdone when you pull them out, and they'll finish cooking on the hot sheet.
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