Name: Bûche de Noël Cookies
Prep time: 70 min
Cook time: 17 min
Total time: 85 min
Yield: 30
Ingredients: Unsalted Butter; Granulated Sugar; Light Brown Sugar; Peppermint Extract; Vanilla Extract; All Purpose Flour; Heavy Whipping Cream; Unsalted Butter; Granulated Sugar; Light Brown Sugar; Peppermint Extract; Vanilla Extract; Salt; All Purpose Flour; Unsweetened Cocoa Powder; Heavy Whipping Cream; Heavy Whipping Cream; Peppermint Extract; Dark Chocolates Chips; Unsalted Butter; Mini Peppermint Candy Canes

Bûche de Noël Cookies

Cake shaped like a yule log, or Bûche de Noël, is a French Christmas tradition that started as a pre-medieval Pagan ritual of burning a log to symbolize the rebirth of the sun. Today, it’s a tasty way to celebrate the promise of sunnier winter days ahead. Thank you, pastry chefs, for these delicious French holiday cookies!

Here’s a simple version of the classic holiday French yule log cake: Bûche de Noël cookies. These pinwheel-style treats take a cue from the traditional cake, but they’re bite-sized. Chocolate ganache included, mais oui.

70min

Prep time

17 min

Cook time

Servings

70min

Prep time

17 min

Cook time

Servings

Ingredients:

Directions:

For the Peppermint-Vanilla Dough

Beat butter, granulated and brown sugars, peppermint and vanilla extracts, and salt in a large mixer bowl until smooth.
Add flour; beat on medium-low 30 seconds. Add cream; mix until combined.
Divide dough in half; press each half into a rectangle. Wrap in plastic wrap.
Refrigerate 30 minutes or overnight.

For the Chocolate Dough

Beat butter, granulated and brown sugars, peppermint and vanilla extracts, and salt in a large mixer bowl until smooth. Whisk flour and cocoa powder together in a small bowl. Add to butter mixture; beat on medium-low 30 seconds. Add cream; mix until combined. Divide dough in half; press each half into a rectangle. Wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 350°F. Remove plastic wrap from all dough. Place each piece of vanilla dough between 2 sheets of parchment paper. Roll each to a 10x7-inch rectangle. Set aside. Repeat with chocolate dough.
Remove paper from vanilla rectangles and from tops of chocolate rectangles. Place each vanilla rectangle on top of a chocolate rectangle. Cover each stack with a piece of the paper; roll lightly over the paper-covered stacks with a rolling pin for the layers to adhere.
Remove all paper from dough stacks; cut each lengthwise with a sharp knife into three 10-inch-long strips. Starting at a long side, roll one strip up into a log. Repeat with remaining stacks to make 6 logs. Refrigerate for 5 minutes. Cut each log crosswise into five 2-inch-long pieces.
Place on parchment-lined baking sheets, spacing 2 inches apart. Bake for 16 to 18 minutes or until vanilla dough starts to color. Remove to wire racks; cool completely.

For Chocolate-Peppermint Frosting

Heat cream and peppermint extract in a microwave-safe bowl and bring to a simmer. Pour over chocolate chips in a small bowl; stir with a whisk until chocolate is melted and smooth.
Let cool for 5 minutes, then whisk in butter. Use at once to decorate cookies.
To decorate, dip the tops of cookies into the frosting. Refrigerate for 10 minutes.
Draw the tines of a fork through the frosting to resemble tree bark. Sprinkle cookies with crushed candy.

Tips/Note:

If the dough is sticking to the parchment paper at any time, place in the refrigerator for 5 minutes and then continue with the recipe.
Always cool the baking sheets before baking more cookies. A hot baking sheet will melt the dough and cookie edges may burn or cookies can lose their shape.

Did you make this?

33 people made this

Bûche de Noël Cookies

Ingredients:

For the Peppermint-Vanilla Dough

For the Chocolate Dough

For Chocolate-Peppermint Frosting

Directions:

For the Peppermint-Vanilla Dough

For the Chocolate Dough

For Chocolate-Peppermint Frosting

Tips/Note:

Did you make this?

Related Recipes: