Clotted Cream Cookies Recipe

There’s something undeniably luxurious about clotted cream. It’s rich, silky, and has that unmistakable slow-cooked flavor that feels like pure indulgence. The first time I made these clotted cream cookies was on a chilly weekend afternoon when I had leftover cream from a batch of scones. I didn’t want it to go to waste, so I thought, why not turn it into a cookie?

And that’s how this recipe was born—by accident, but perfected through intention.

These cookies are not your average batch. They’re soft, buttery, and slightly crumbly, like a shortbread that met a sugar cookie and got kissed by velvet. Whether you’ve never heard of clotted cream before or you’re a long-time fan, this recipe will make you see it in a whole new light.

Keep reading—because this cookie is about to become your next obsession.

Why I Love This Recipe

There’s something unforgettable about a cookie that feels like tea time in a single bite.

What makes this recipe special is its simplicity wrapped in sophistication. While chocolate chip cookies and peanut butter cookies have their place, clotted cream cookies live in a different league—they feel fancy without being fussy. It’s the kind of treat that makes your guests ask, “What is in this?” without them being able to put their finger on it.

Clotted cream adds a dense richness that you simply don’t get with butter alone. It changes the cookie’s entire texture—creating a melt-in-your-mouth sensation, almost like a thick shortbread with a creamy core.

Perfect for holidays, brunch tables, tea parties, or cozy nights with a book, this cookie bridges rustic comfort and high-end flavor. Plus, it’s an excellent way to use up any leftover clotted cream in the fridge.

So if you’re craving something that tastes like effort but feels like ease—this is it.

Ingredients for Clotted Cream Cookies

The beauty of this recipe lies in its simplicity—but don’t let that fool you. Every ingredient earns its place.

To make clotted cream cookies, you don’t need a pantry full of obscure items. Instead, this recipe celebrates a handful of high-quality ingredients that do a lot of heavy lifting in terms of flavor and texture.

Here’s what you’ll need:

• Clotted cream – The star of the show. This brings that creamy depth and rich mouthfeel. Use high-quality or homemade if you can.
• Unsalted butter – For that classic cookie base. It adds structure and a toasty note when baked.
• Granulated sugar – For sweetness and a bit of crunch on the outside.
• Egg yolk – Helps bind the dough and enriches the texture.
• All-purpose flour – The main dry ingredient, giving the cookie form without weighing it down.
• Cornstarch – Adds tenderness. It makes the cookie soft and smooth.
• Vanilla extract – A background flavor that enhances the creamy notes.
• Salt – Just a pinch to balance out the sweetness and lift the overall flavor.

Optional but recommended:

• Powdered sugar for dusting
• Lemon zest or lavender for a floral twist (optional but divine)

Each ingredient is chosen to highlight the creamy richness of the clotted cream while ensuring the cookie holds its shape and crumbles just right.

How Much Time Will You Need?

This recipe isn’t rushed—and it shouldn’t be.

From prep to plate, you’ll need about 45 minutes to 1 hour, not including cooling time.

• Prep time: 15 minutes
• Chill time (optional but preferred): 20 minutes
• Bake time: 10 to 12 minutes
• Cooling: 15 minutes

If you’re short on time, you can skip the chill—but for the most tender texture and better shape, those 20 minutes in the fridge make a difference.

How to Make This Clotted Cream Cookie

Get ready to turn your kitchen into a mini patisserie.

Step 1: Prepare your ingredients

Let the butter and clotted cream come to room temperature. This helps them blend seamlessly. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream the butter, clotted cream, and sugar

In a large bowl, use a hand mixer or stand mixer to cream together the unsalted butter, clotted cream, and granulated sugar until light and fluffy. This should take about 3–4 minutes on medium speed.

Step 3: Add the egg yolk and vanilla

Mix in the egg yolk and vanilla extract. Continue beating for another minute until everything is well incorporated. Scrape down the sides of the bowl to ensure nothing’s left behind.

Step 4: Sift the dry ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Slowly add the dry mixture into the wet ingredients, mixing just until a dough forms. Don’t overmix.

Step 5: Chill the dough

Wrap the dough in plastic or place in an airtight container. Let it chill in the refrigerator for 20–30 minutes. This step helps prevent spreading and gives the cookies a better shape and crumb.

Step 6: Shape and place on tray

Scoop out dough using a tablespoon or small cookie scoop. Roll into balls and slightly flatten with your palm or the back of a spoon. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.

Step 7: Bake

Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn golden. The center may look soft, but it will set as it cools.

Step 8: Cool

Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack. Once cooled, you can dust with powdered sugar or zest some lemon on top for a refreshing finish.

Substitutions

No clotted cream on hand? No worries—you can still create something beautiful.

While clotted cream is the star, there are a few alternatives that come close:

• Double Cream: Similar in richness, though not as thick. Works well when whipped slightly before use.
• Mascarpone Cheese: For a slightly tangier but equally rich cookie.
• Crème Fraîche: Adds a mild tang, perfect if you like a twist of sharpness.
• Heavy Cream + Butter: Blend 3 parts heavy cream with 1 part melted butter and chill slightly for a makeshift clotted cream.

You can also swap the vanilla for almond extract or orange blossom water if you want to add a different flavor profile.

Best Side Dishes for Clotted Cream Cookies

A cookie this rich deserves company that complements it.

Here are a few lovely companions:

• Earl Grey Tea – The bergamot in Earl Grey pairs beautifully with the richness of the cookie.
• Fresh Berries with Mint – Light, fresh, and a great contrast to the creamy cookie.
• Lemon Curd on the Side – Spoon a little onto the cookie or use it as a dip for a citrusy zing.

Serving and Presentation Tips

How you present a cookie like this can turn a quiet moment into a mini celebration.

When it comes to serving clotted cream cookies, subtle elegance works best. These cookies have an old-world charm, so lean into that when setting the scene. Serve them on a ceramic platter or vintage tray, lightly dusted with powdered sugar just before presenting. If you’re making them for a tea party, pair them with tiered serving stands and delicate cups.

Stack them in twos or threes, with a sprig of mint or edible flowers nearby. A ramekin of fruit preserves or lemon curd on the side can act as an interactive element for dipping or spreading.

If gifting, wrap them in wax paper and place them inside a linen-lined tin. The softness and slightly crumbly texture of these cookies gives off a homemade warmth that makes them perfect for sharing.

Tips and Tricks to Make This Recipe Even Better

Making cookies is easy. Making unforgettable cookies takes finesse.

• Use chilled dough: Always chill your dough before baking. It helps preserve the shape and enhances the texture.
• Don’t overbake: Pull them from the oven as soon as the edges start to color. They will continue cooking slightly on the tray. Overbaking dries out the rich flavor you worked to build.
• Weigh your ingredients: If possible, use a digital scale. The precision ensures the delicate structure of the cookie isn’t thrown off.
• Infuse your sugar: Try infusing granulated sugar with lavender or vanilla beans for a subtle aromatic note.
• Add a finish: A very light sprinkle of sea salt on top just after baking can elevate the sweetness with a bit of contrast.

Common Mistakes to Avoid

A few small missteps can turn these from tender delights to dense disappointments.

• Skipping the chill time: Warm dough spreads too much and won’t hold the delicate crumb you want.
• Using salted butter: The added salt content can mess with the flavor balance and overpower the creaminess.
• Overmixing the dough: The more you mix, the more gluten develops—leading to tough cookies. Stop when the dough comes together.
• Not measuring flour correctly: Scooping straight from the bag can pack in too much. Spoon and level it, or better yet, weigh it.
• Baking too long: These cookies don’t need color to be cooked. Wait for the pale gold edges, not brown tops.

How to Store It

Want to keep that buttery softness for days? Here’s how.

Let your cookies cool completely before storing. Place them in an airtight container layered with parchment paper. They’ll keep well at room temperature for 4–5 days.

For longer storage:

• Freezing baked cookies: Freeze in a single layer first, then transfer to a ziplock bag. Defrost at room temperature for 30 minutes before serving.
• Freezing dough: Shape into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Avoid refrigerating baked cookies—it dries them out faster.

FAQ

Everything you might ask before or after your first bite.

Q1: Can I make these cookies without clotted cream?
Yes, but the texture and richness will be slightly different. Use mascarpone, double cream, or a heavy cream–butter blend as a substitute.

Q2: Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend, preferably one with xanthan gum. The texture will be a bit crumblier, but still delicious.

Q3: Can I add mix-ins like chocolate chips or nuts?
You can, but use a light hand. Too many add-ins will weigh down the dough. White chocolate chunks or finely chopped pistachios work beautifully.

Q4: Do I need a mixer for this recipe?
A hand or stand mixer will save you time and effort, especially when creaming the butter and sugar. But you can do it manually with a sturdy whisk and some patience.

Q5: Can I flavor these cookies differently?
Yes. Try swapping vanilla extract with almond extract, adding lemon zest, or infusing the dough with earl grey tea leaves for subtle complexity.

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