Clotted Cream Strawberry Jam Cookies (Printable)

Buttery cookies with clotted cream and strawberry jam, perfect for teatime indulgence.

# What You 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

# Directions:

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 together until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat egg yolk and vanilla extract into the butter mixture until fully combined.
05 - Gradually mix dry ingredients into wet mixture 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 press a deep indentation into 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 cookie edges are lightly golden.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're genuinely simple to make, yet elegant enough to impress anyone at your table.
  • The combination of clotted cream and jam feels indulgent without requiring culinary school—just good ingredients and a gentle hand.
02 -
  • If your clotted cream is too soft, the cookies will feel mushy—keep it chilled and use a tiny spoon to place it carefully into each thumbprint.
  • Overbaked edges mean the whole cookie becomes crispy instead of tender, so err on the side of slightly underdone in the center.
03 -
  • If your jam is too thick to spoon easily, warm it slightly—just 10 seconds in the microwave makes it flow without becoming runny.
  • Keep your clotted cream cold the entire time; warm clotted cream looks separated and won't hold its shape in the cookie well.
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