Clotted Cream Strawberry Jam Cookies (Print version)

Buttery cookies with clotted cream centers and sweet strawberry jam for a classic British teatime snack.

# 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 until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat in egg yolk and vanilla extract until thoroughly 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 back of a teaspoon to make a deep indentation in 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 to 15 minutes, or until edges are lightly golden.
10 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're buttery and tender without being fussy or requiring fancy techniques.
  • The clotted cream and jam combination tastes elegant but comes together faster than you'd expect.
  • You get two dozen cookies from one simple batch, perfect for sharing or hoarding.
02 -
  • Don't skip the cooling time on the baking sheet—moving warm cookies too early breaks them apart, and that 5 minute pause makes all the difference.
  • Underbaking by just a minute or two is better than overbaking; cookies continue to cook as they cool, and a soft center firms up while staying tender inside.
03 -
  • Room temperature butter creams faster and more evenly than cold butter, transforming the texture of your final cookie.
  • If your jam is too thick to spread easily, warm it slightly in the microwave—30 seconds makes it pourable without cooking the berries.
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