Clotted Cream Cookie

Isabella

These clotted cream cookies deliver a luxuriously soft, buttery texture with a rich dairy flavor that sets them apart from ordinary cookies. Made with homemade clotted cream, they’re elegant enough for afternoon tea yet comforting enough for everyday baking.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, British

Ingredients Method Notes

Ingredients

For the Homemade Clotted Cream
2 cups heavy cream non ultra-pasteurized – Essential for proper thickening and traditional flavor. Ultra-pasteurized cream won’t produce the same texture.
For the Clotted Cream Cookie Dough
1 cup prepared clotted cream – Adds richness and softness to the cookies.
½ cup unsalted butter softened – Provides structure and classic buttery flavor.
¾ cup granulated sugar – Sweetens while maintaining a light crumb.
1 large egg room temperature – Helps bind ingredients and adds moisture.
1 teaspoon pure vanilla extract – Enhances overall flavor depth.
2 cups all-purpose flour – Creates the cookie structure.
½ teaspoon baking powder – Gives cookies gentle lift.
¼ teaspoon salt – Balances sweetness and enhances flavor.

Method

Preheat oven to 175°F (80°C). Pour heavy cream into a glass or ceramic dish and bake uncovered for 12 hours without stirring.
Remove from oven, cool for 30 minutes, then refrigerate for 12 hours until thickened.
Scoop the thick clotted cream from the surface, separating it from the whey. Store refrigerated until ready to use.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together butter, clotted cream, and sugar until light and fluffy, about 2–3 minutes.
Add egg and vanilla extract, mixing until fully combined.
Whisk flour, baking powder, and salt in a separate bowl. Gradually add to wet ingredients and mix just until a soft dough forms.
Scoop tablespoon-sized portions, roll into balls, place on baking sheet, and gently flatten.
Bake for 10–12 minutes until edges are lightly golden and centers remain pale. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Use non ultra-pasteurized cream for proper clotted cream formation. Avoid overmixing the dough to keep cookies tender. Dough can be chilled if spreading occurs.