Clotted Cream Strawberry Cookies (Printable)

Buttery cookies filled with clotted cream and strawberry jam, ideal for a sweet teatime treat.

# 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 until evenly distributed.
03 - In a large bowl, beat softened butter and sugar until pale and fluffy, approximately 2-3 minutes.
04 - Beat in egg yolk and vanilla extract until well combined and fully incorporated.
05 - Gradually mix dry ingredients into wet mixture until a soft dough forms without overworking.
06 - Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
07 - Use your thumb or back of a teaspoon to press a deep indentation into the center of each ball.
08 - Fill each indentation with approximately 1/2 teaspoon clotted cream, then top with 1/4 teaspoon strawberry jam.
09 - Bake for 13-15 minutes until edges are lightly golden and cookies are set.
10 - Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They look elegant enough for a proper British tea party but come together in less than an hour from start to finish.
  • The clotted cream stays creamy and the jam doesn't leak if you don't overstuff—once you nail that balance, you'll make them constantly.
  • Unlike fussier cookies, these forgive a heavy hand because the fillings cover any imperfect thumbprints beautifully.
02 -
  • Don't overbake these cookies or you'll lose that tender texture you worked to achieve; they should look slightly underdone when you pull them from the oven because they firm up as they cool.
  • Room temperature ingredients matter here more than in most cookies—cold butter won't cream properly and cold eggs won't emulsify smoothly, both of which affect the final crumb.
03 -
  • If your clotted cream is too stiff straight from the fridge, let it sit out for 10 minutes so it's spreadable but not warm—it'll be easier to portion and will look more elegant in the finished cookie.
  • Make a small test batch of 4 or 5 cookies first to understand how your oven runs and how much filling works for your thumb size—everyone's slightly different, and that small practice round saves frustration on the full batch.
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