Bûche de Noël Cookies Recipe

Introduction

Bûche de Noël Cookies bring the festive charm of the classic French Yule log into bite-sized treats. These rich, chocolatey spirals are coated with a crunchy cacao nib and sugar mixture, making them perfect for holiday gatherings or as a special homemade gift.

Ingredients

• ½ cup (62 grams) cacao nibs
• ½ cup (105 grams) Demerara sugar
• Generous pinch of kosher salt
• 2½ cups (320 grams) all-purpose flour, plus extra for work surface
• 1 cup (110 grams) powdered sugar, plus 2 tablespoons for filling
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon kosher salt (such as Diamond Crystal)
• 12 tablespoons (170 grams) unsalted butter, cut into pieces, chilled
• 1 large egg
• 2 tablespoons sour cream
• 2 teaspoons vanilla extract
• 4 ounces semisweet or bittersweet chocolate, chopped
• 6 tablespoons (85 grams) unsalted butter
• 1 tablespoon all-purpose flour (for filling)
• 1 large egg, yolk and white separated
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Step 1: Make the coating by combining cacao nibs, Demerara sugar, and a pinch of kosher salt in a food processor. Pulse briefly until the mixture resembles very coarse sand. Transfer to a small bowl and set aside. Keep the food processor for the next step.
2. Step 2: Prepare the dough by adding flour, powdered sugar, cocoa powder, and salt to the food processor. Pulse a few times to combine. Add chilled butter pieces and pulse in long bursts until the butter breaks down into fine bits.
3. Step 3: In a small bowl, whisk the egg, sour cream, and vanilla extract until smooth. Sprinkle this mixture over the flour and butter mixture in the processor, then pulse until a smooth dough forms a ball around the blade.
4. Step 4: Scrape the dough onto a work surface and divide into three equal pieces (about 230 grams each). Roll each into a 9-inch log, then flatten into an 11-by-3-inch rectangle. Wrap each in plastic wrap, pressing to form neat packets with even thickness. Refrigerate for at least 1 hour, up to 2 days.
5. Step 5: Make the filling by melting chopped chocolate and butter together in a heatproof bowl set over simmering water. Stir occasionally until smooth. Remove from heat, let cool slightly, then whisk in powdered sugar, flour, egg yolk, and vanilla until smooth. Set aside to cool to a loose peanut butter consistency.
6. Step 6: Roll out one dough piece on floured parchment into a 15-by-6-inch rectangle. Trim edges and discard scraps. Spread about a third of the chocolate filling evenly over the dough, leaving a ½-inch strip on one long side bare.
7. Step 7: Starting from the chocolate-covered side, tightly roll the dough into a log using the parchment to help. Transfer seam-side down to a baking sheet. Repeat with remaining dough and filling. Chill logs in the refrigerator for 20–25 minutes until firm.
8. Step 8: Preheat oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper. Beat the remaining egg white until liquidy. Brush the logs with egg white, then roll in the cacao nib mixture to coat evenly. Freeze for 10–15 minutes until very firm.
9. Step 9: Slice each log by trimming off the ends to reveal spirals. Cut each log in half crosswise, then each half into thirds, and finally cut each segment in half diagonally at a 45-degree angle. Arrange slices on the prepared baking sheet on their long sides.
10. Step 10: Bake the cookies for 20–25 minutes until puffed and firm. Let cool completely on the sheet. Dust smooth cookie portions with powdered sugar before serving, leaving spirals exposed.

Tips & Variations

• If the chocolate filling thickens too much, gently warm it over low heat to soften before spreading.
• Use a sharp serrated knife for clean, even slices without squashing the logs.
• Substitute sour cream with Greek yogurt for a slightly tangier flavor and similar texture.
• For a festive touch, sprinkle finely chopped nuts or colored sugar on the coating before freezing.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 1 month. Reheat gently in a warm oven for a few minutes to refresh the crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped and refrigerated for up to 2 days before rolling and filling, making it easy to prepare in advance.

What if I don’t have cacao nibs?

If cacao nibs are unavailable, finely chopped nuts or crushed cookies can be used for the coating, though this will alter the texture slightly.

Bûche de Noël Cookies Recipe

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5 from 110 reviews

Bûche de Noël Cookies are a festive twist on the traditional Yule log dessert, transformed into elegant rolled cookies filled with a rich chocolate filling, coated with a crunchy cacao nib and Demerara sugar mixture. These cookies feature a tender cocoa dough wrapped around a luscious semi-sweet chocolate butter filling, decorated to resemble the iconic holiday treat. Perfect for holiday gatherings, they deliver a delightful combination of crisp texture, deep chocolate flavor, and a beautiful spiral presentation.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: Approximately 36 cookies (12 cookies per log, 3 logs total) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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Coating

• ½ cup (62 grams) cacao nibs
• ½ cup (105 grams) Demerara sugar
• Generous pinch kosher salt

Dough

• 2½ cups (320 grams) all-purpose flour
• 1 cup (110 grams) powdered sugar
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon kosher salt (such as Diamond Crystal)
• 12 tablespoons (170 grams) unsalted butter, cut into pieces, chilled
• 1 large egg
• 2 tablespoons sour cream
• 2 teaspoons vanilla extract

Filling

• 4 ounces semisweet or bittersweet chocolate, chopped
• 6 tablespoons (85 grams) unsalted butter
• 2 tablespoons powdered sugar
• 1 tablespoon all-purpose flour, plus more for work surface
• 1 large egg, yolk and white separated
• 1 teaspoon vanilla extract

Instructions

1. Make the coating: Combine the cacao nibs, Demerara sugar, and a pinch of kosher salt in a food processor. Pulse several seconds at a time until the mixture resembles very coarse sand. Transfer this to a small bowl and set aside. No need to wash the food processor, as it will be used for the next step.
2. Make the dough: Add the flour, powdered sugar, cocoa powder, and salt to the food processor and pulse a few times to blend. Add chilled butter pieces and pulse in long bursts until butter is ground into fine bits. In a small bowl, whisk together the egg, sour cream, and vanilla. With the processor running, drizzle this wet mixture over the dry ingredients until a smooth dough ball forms around the blade.
3. Chill the dough: Scrape dough onto a clean surface and divide into 3 equal pieces (~230 grams each). Roll each into a 9-inch log, place on plastic wrap, then flatten into an 11-by-3-inch rectangle. Wrap tightly, smoothing edges to avoid air pockets. Roll with a rolling pin to even thickness. Refrigerate the wrapped dough packets for at least 1 hour and up to 2 days.
4. Make the filling: Bring an inch of water to a simmer in a small saucepan. Place chopped chocolate and butter in a heatproof bowl set over the saucepan (double boiler). Reduce heat to low and stir occasionally until melted. Remove bowl carefully, cool briefly, then whisk in powdered sugar, flour, egg yolk, and vanilla until smooth. Allow filling to cool, stirring occasionally, until spreadable like loose peanut butter.
5. Roll out dough and fill: On floured parchment, unwrap one dough piece. Dust surface with flour and roll into a 15-by-6-inch rectangle, lifting and adding flour as needed. Trim edges with knife or cutter. Spread about one third of the chocolate filling evenly over the dough, leaving a ½-inch strip on one long side unfilled.
6. Roll the dough: Starting at the filled long side, use the parchment paper to help roll the dough tightly into a log. Dust off excess flour. Place the log seam-side down on a baking sheet. Repeat for remaining dough pieces and filling. Refrigerate logs on baking sheet for 20-25 minutes until firm.
7. Preheat oven: Position rack in the oven center and heat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper and set aside.
8. Coat the cookies: Beat remaining egg white lightly until liquidy. Remove chilled logs from refrigerator. Spread cacao nib mixture evenly on an unlined baking sheet. Using a pastry brush, coat each log evenly with egg white, then roll logs in cacao nib mixture until fully coated. Place coated logs on baking sheet and freeze for 10-15 minutes until very firm.
9. Slice and prepare for baking: Transfer one log at a time to a cutting board. Trim ends to reveal spiral and discard ends. Cut log crosswise in half, then cut each half into thirds for 6 segments. Each segment is cut in half again at a 45-degree angle. Arrange cookie pieces on the prepared baking sheet on their long sides. Repeat for other logs. Cookies will fit tightly but will not spread much during baking.
10. Bake the cookies: Bake at 350°F (175°C) for 20-25 minutes until cookies are puffed and firm to touch. Cool completely on baking sheet. Dust smooth surfaces with powdered sugar, leaving spirals exposed before serving.

Notes

• Use high-quality cocoa powder and chocolate for best flavor depth.
• Ensure dough is well chilled before rolling out to prevent sticking and cracking.
• You can prepare dough up to 2 days ahead and keep refrigerated.
• Scraps from dough trimming can be re-rolled or baked as small cookies.
• Roll the logs tightly to maintain the classic spiral appearance.
• Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: Bûche de Noël, holiday cookies, chocolate rolled cookies, Christmas cookies, chocolate spiral cookies, festive dessert