Elegant Embossed Chocolate Cookies with Creamy Buttercream

Elegant Embossed Chocolate Cookies with Creamy Buttercream

As I always say, where there is a whisk, there is a way!

Making these flawless embossed chocolate cookies was a milestone for me. It led to many exciting discoveries and tons of fun.

Read on to find how I made these very tasty yet, sinful batch of stamp cookies.

As a budding baker, I try to push limits and break the status quo when I experiment with new recipes. Yet, my vow of non-sugary, low-cal obedience often gets in the way.

Coconut Oil Vs. Butter: Why Can’t We Have Both?

Here is what I found out about the coconut oil vs. butter debate:

  • Quick and easy recipe 
  • Minimum baking 
  • Refreshing sweet-zesty taste 
  • All vegan & gluten-free ingredients 

Sometimes sleuthing skills can help you overcome roadblocks. After reading that blog, I pulled up my sleeves to create a stamp cookie recipe that was nutritiously delicious. (even if that meant indulging in some butter!)

It required finding the right balance and consistency. I also made sure that each cookie was only 80 kcal per serving, meaning it was healthier than its store-bought counterparts.

What Can You Expect?

  • Quick and easy recipe
  • Minimum baking
  • Decadent Dessert for special occasions

Pro-Tips for Making Embossed Chocolate Cookies with Buttercream

Making the best batch of chocolate cookies is not an easy feat. I listed some hacks and tips to simplify this process for beginners.

Here is what you need to know:

  • Don’t forget to measure your ingredients beforehand and time everything correctly.  That way, you will ace this dessert every single time.
  • Overbeating the batter creates air pockets that might make the dough spread. It messes up the consistency of your cookies.
  • Always sift through dry ingredients (i.e. flour and sugar) to prevent lumps and clumps from forming.
  • Cookies can become too floury. I recommend adding it in intervals to ensure that you get the right quantity for your batter.
  • It might take more or less 9-12 minutes for your cookies to bake. So keep track of the time when you pop them in the oven.

Substitutes for These Homemade Chocolate Stamp Cookies with Buttercream Filling  

  • You can substitute coconut oil with avocado oil, almond oil or grapeseed oil.
  • Use a cookie cutter if you don’t have stamp cookies. The results are still tasty!

Are you ready to bake a beautiful baked goods? I would love to see your renditions. Share your versions on Instagram by using the #joyfulhomecooking. Don’t’s forget to rate this dessert!




Elegant Embossed Chocolate Cookies with Creamy Buttercream

Throw a fancy tea party with these elegantly embossed cookies and its equally delicious buttercream filling. This decadent dessert is the perfect way to impress your guests. 

  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Yield: 14 cookies 1x
  • Category: Deserts, Chocolate Cookie
  • Cuisine: American
  • Author:
  • Joyce Mrad




  • 2 cups all-purpose flour  
  • 1/2 cup cold unsalted butter (1 stick), cut into small cubes 
  • 1 tbsp coconut oil  
  •  2/3 or ¼ cup cane sugar 
  • 1 tsp vanilla extract  
  • ½ tsp sea salt 
  • 1 large egg 
  • 1/4 cup cornstarch 
  • 1/2 cup cacao powder 


  1. Preheat oven to 375°F and line baking sheets with parchment paper.  
  2. Whisk wet ingredients (except eggs) inside a large bowl (or stand mixer bowl). 
  3. Cream them until you get a smooth texture. (Don’t overbeat!)  
  4. Combine egg into the batter. Continue whisking.  
  5. Sift the dry ingredients (only 1 ¼ cup flour) before adding them to the batter. 
  6. Continue adding more flour until the cookie dough forms. It should not stick to the sides of the bowl. If you are using a stand mixer, this dough will form into a ball by itself, indicating that it is ready for the next step. 
  7. Place dough between two sheets of lightly floured parchment.*
  8. Roll out the dough. (Ideal thickness: ¼”)
  9. Use stamp cookie or cookie cutter to make shapes out of a cookie cutter.  
  10. Bake for 9-12 minutes (or until your cookies look firm and dry)   
  11. Transfer the freshly baked cookies to a wire rack. Let them cool for a few minutes. 
  12. Use an icing tube or spatula to add the filling and make a perfect buttercream cookie sandwich.  


I only used one stick of butter and ¼ cup sugar to reduce its calorie content.

Cookies burn easily, so watch the oven like a hawk after 5 mins are up!

Avoid overbeating your cookie dough to retain its smooth texture.  

Keywords: Embossed chocolate cookie, stamp cookie


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