Baby Bûche de Noël Cookies

Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French bûche de Noël cake.

Slideshow:More Christmas Cookie Recipes

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  • Servings: Makes 16 cookies

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  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons heavy cream
  • 2 ounces cream cheese, softened
  • 1 cup confectioners' sugar, sifted
  • 1/2 teaspoon unsweetened cocoa powder
  • 1 1/2 teaspoons heavy cream
  • 1/2 ounce unsweetened chocolate, melted

How to make this recipe

  1. Make the Cookies

    In a medium bowl, using an electric mixer at medium speed, beat the butter with the granulated sugar, brown sugar, salt and vanilla until smooth. Add the flour and cocoa and beat at low speed just until incorporated, then beat in the cream until smooth. Turn the dough out onto a work surface and roll it into two 16- inch-long ropes. Wrap the dough in plastic and refrigerate until firm, about 20 minutes.

  2. Make the Cookies

    Preheat the oven to 400° and line a baking sheet with parchment paper. Cut the cookie dough into 2-inch logs and arrange them on the baking sheet. Bake for 20 minutes, until the tops crack lightly and the cookies are firm to the touch. Transfer the baking sheet to a rack and let the cookies cool completely.

  3. Meanwhile, Make the Frosting

    In a medium bowl, using an electric mixer at medium speed, beat the softened cream cheese with the confectioners' sugar, cocoa and heavy cream until smooth. Beat in the melted chocolate.

  4. Meanwhile, Make the Frosting

    Spread the frosting on each of the cookies in lengthwise strips to resemble the bark of a tree. Return the cookies to the baking sheet and let stand at room temperature until the frosting firms up, about 2 hours.

Make Ahead

The cookies can be stored in an airtight container for up to 3 days.

Photo © David Malosh Published December 2011

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