Bûche de Noël Cookie Recipe (2024)

17 min

Cook time

6 tablespoons unsalted butter, room temperature

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup all purpose flour, plus 1 tablespoon

2 tablespoons granulated sugar

2 tablespoons 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

1/4 cup heavy whipping cream

1/2 teaspoon peppermint extract

1/3 cup dark chocolates chips, 2 ounces

1/2 tablespoon unsalted butter, room temperature

3 mini peppermint candy canes, crushed

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. 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.
2. Let cool 5 minutes, then whisk in butter. Use at once to decorate cookies.
3. To decorate, dip tops of cookies into the frosting. Refrigerate 10 minutes.
4. 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 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.