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, French pastry chefs!
Here’s a simple version of the classic holiday 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.
Ingredients
Peppermint-Vanilla Dough
6 tablespoons unsalted butter, room temperature
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup plus 1 tablespoon all-purpose flour
2 tablespoons plus 2 teaspoons heavy whipping cream
Chocolate Dough
6 tablespoons unsalted butter, room temperature
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons plus 2 teaspoons heavy whipping cream
Chocolate-Peppermint Frosting
1/4 cup heavy whipping cream
1/2 teaspoon peppermint extract
1/3 cup (2 ounces) dark chocolate chips
1/2 tablespoon unsalted butter, room temperature
3 mini peppermint candy canes, crushed
Instructions
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For the 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.
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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.
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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.
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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.
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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 up one strip up into a log. Repeat with remaining stacks to make 6 logs. Refrigerate 5 minutes. Cut each log crosswise into five 2-inch-long pieces.
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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.
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For chocolate-peppermint frosting: Heat cream and peppermint extract in a microwave-safe 1-cup measure to a simmer. Pour over chocolate chips in a small bowl; stir with a whisk until chocolate is melted and smooth. Let cool 5 minutes, then whisk in butter. Use at once to decorate cookies.
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To decorate, dip tops of cookies into the frosting. Refrigerate 10 minutes. Draw the tines of a fork through the frosting to resemble tree bark. Sprinkle cookies with crushed candy.
Cook’s Tips
- If the dough is sticking to the parchment paper at any time, place in the refrigerator 5 minutes and then continue with 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.
