Clotted Cream Strawberry Cookies (Print Version)

Tender buttery cookies filled with luscious clotted cream and sweet strawberry jam, perfect for teatime.

# 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 Steps:

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 fully combined.
05 - Gradually mix dry ingredients into wet 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 baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They're elegant enough to impress but honestly so easy you'll make them on a Tuesday afternoon.
  • The contrast between tender cookie, luxurious cream, and tart-sweet jam creates this perfect little flavor moment in every bite.
  • They keep beautifully in an airtight container, so batch-baking them pays off for days.
02 -
  • Don't skimp on the cooling time on the hot pan, or the cookies will crack the moment you try to lift them onto the rack.
  • The clotted cream stays smooth and doesn't separate if you fill the cookies right before serving or within a few hours, so timing matters more than you'd expect.
03 -
  • Softening your butter at room temperature takes about 30 minutes on the counter, and it makes creaming infinitely easier than trying to force cold butter into cooperation.
  • Pressing the indentation with the handle of a wooden spoon gives you more control and a neater pocket than your thumb, which tends to be less predictable.
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