Bûche de Noël Cookies with Chocolate Hazelnut Filling

Inspired by the classic French Bûche de Noël, these festive slice-and-bake cookies have a chocolate hazelnut filling and are topped with rich ganache “bark.” They’re elegant enough for holiday entertaining, make-ahead friendly, and perfect for gifting or cookie exchanges. If you love cookies that look as good as they taste, these are for you!

 It’s hard to believe Christmas is a week from today! Are you baking your list and checking it twice?

If you love classic holiday desserts with a touch of whimsy, these Bûche de Noël cookies are a beautiful addition to any Christmas cookie tin or dessert tray! Inspired by the traditional French Yule log cake, this slice-and-bake cookie delivers rich chocolate-hazelnut flavor wrapped up in a festive cookie that looks like a tiny woodland log — complete with glossy chocolate “bark.”

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I discovered this recipe in the holiday cookie issue of Baking From Scratch magazine. When I read that the dough could be made in the food processor and the ganache in the microwave, I was completely sold -> less mess, fewer bowls, and a beautiful holiday cookie? Yes, please . . . that’s a winning combination for the most wonderful, but busiest time of the year!

The recipe makes approximately 18 cookies, about 2 × 3 inches in size. I decided to slice the cookies on the diagonal, rather than at a 90-degree angle, to reveal more of the chocolate hazelnut filling for more of a “wood-grain” look, to pair with the ganache-textured “bark” on top.

A Make-Ahead Holiday Favorite

These cookies are perfect for holiday baking because they’re wonderfully make-ahead friendly. The dough needs to chill for a minimum of two hours before rolling and filling, and once the logs are assembled, they’re frozen for at least one hour (or overnight). When you’re ready, simply slice, bake, and decorate.

Spreading the process over a day or two makes these cookies feel relaxed and enjoyable rather than rushed. . . exactly how holiday baking should be!

Ganache Application Tip

The original recipe suggests dipping the tops of the cookies directly into the ganache and letting it drip back into the bowl. I found that method a bit messy and harder than it should be; trying to hold on to cookie and control the flow of the ganache. After experimenting, I found it much easier to let ganache cool and thicken slightly, then spread it onto the cookies with an offset spatula.

 The best part is you don’t need to make the ganache perfectly smooth and even, as you’ll be dragging a fork through it to create the bark texture. The result is a little rustic and whimsical! You can also a toothpick to add finer lines for more texture after the ganache sets a bit if desired.

Don’t Waste the Extra Ganache

You’ll likely have about ⅓ to ½ cup of ganache left over. Use it to dip strawberries, dress up plain cookies or Madeleines, or dip half of a cookie and add festive sprinkles. If the ganache firms up, simply reheat it gently and stir until smooth so it’s dippable or pourable.

Bûche de Noël Cookies Recipe

Yield: About 18 cookies

Ingredients

Cookie Dough

• 2 cups all-purpose flour

• ¾ cup confectioners’ sugar

• ½ teaspoon kosher salt

• ¾ cup cold unsalted butter, cubed

• 1 large egg

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

Filling

• ½ cup chocolate hazelnut spread (such as Nutella or Bonne Maman)
  

• ⅓ cup hazelnut or almond flour

Chocolate Ganache

• 4 ounces semisweet chocolate, chopped

• ¼ cup chocolate hazelnut spread

• ¼ cup heavy whipping cream

• 2 tablespoons unsalted butter

• ¼ teaspoon kosher salt

Optional Garnish

• Holly leaf sprinkles (I used Wilton)

• Confectioners’ sugar

Instructions

Make the Dough

1. In a food processor, pulse the flour, confectioners’ sugar, and salt until combined.

2. Add the cold butter and pulse until the mixture is crumbly.

3. Add the egg and vanilla, pulsing just until the dough comes together.

4. Scrape the dough together into a ball and divide in half, shaping each portion into a flat rectangle; wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

Make the Filling

5. In a small bowl, stir together the chocolate hazelnut spread and hazelnut or almond flour until smooth.

Assemble the Cookie Logs

6. Roll one portion of dough into a 16 × 6-inch rectangle.

7. Spread half of the filling evenly over the dough, leaving a ¼-inch border along one long edge.

8. Starting from the opposite long edge, roll the dough tightly into a log, using parchment paper to help guide the roll.

9. Wrap the log in parchment paper, twisting the ends to seal.

10. Repeat with remaining dough and filling.

11. Freeze logs until firm, at least 1 hour or overnight.

Bake

12. Preheat oven to 350°F. Line baking sheets with parchment paper.

13. Trim ends of each log, then slice on the diagonal into 9 cookies per log.

14. Place cookies 2 inches apart on prepared baking sheets.

15. Bake for 17–20 minutes, until edges are set and lightly golden.

16. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Ganache

17. Combine all ganache ingredients in a microwave-safe bowl.

18. Heat in 30-second intervals, stirring between each, until melted and smooth.

Decorate

19. Allow ganache to cool and thicken slightly, about 5- 10 minutes (depending on temperature of your kitchen).

20. Spread ganache onto the tops of cooled cookies using an offset spatula.

21. Drag a fork through the ganache to create a bark-like texture.

22. Garnish with sprinkles if desired.

23. Let ganache set, about 1 hour.

24. Dust lightly with confectioners’ sugar before serving if desired.

Frequently Asked Questions

Can these Bûche de Noël cookies be made ahead?

Yes! These cookies are ideal for make-ahead baking. The dough can be prepared and refrigerated for up to 24 hours before rolling and filling. Once assembled, the dough logs can be frozen for up to one month. When ready to bake, simply slice, bake, and decorate.

Why slice the cookies on the diagonal?

Slicing the cookies on the diagonal reveals more of the chocolate hazelnut filling and creates a longer “log” shape, which enhances the wood-grain look once the ganache bark is added.

Do I have to use hazelnut flour?

Hazelnut flour adds flavor and structure to the filling, but almond flour is a great substitute if you can’t find hazelnut. The texture and flavor will still work beautifully.

Can I make the dough without a food processor?

Yes. If you don’t have a food processor, cut the butter into the dry ingredients using a pastry cutter or two forks until crumbly, then use a mixer to incorporate the egg and vanilla until the dough comes together.

What’s the best way to apply the ganache?

Let the ganache cool and thicken slightly, then spread it on the cookies with an offset spatula. Don’t worry about making it smooth — dragging a fork through the ganache creates the bark texture.

What if my ganache gets too thick?

If the ganache firms up too much, gently reheat it in short intervals and stir until smooth before spreading or dipping.

How should these cookies be stored?

Store cookies in an airtight container at room temperature for up to one week. If stacking, place parchment between layers to protect the ganache topping.

If you have a lot of baking on your ‘to do’ list, I’m a fan of this precut parchment paper.

It’s unbleached, comes four different sizes, greaseproof, waterproof and withstands oven temps up to 425°F.

Looking to upgrade your baking sheets?

I have a set of Chicago Metallic Non-Stick Cookie and Jelly-Roll Pans that came with a cooling rack that I highly recommend!

They have wire-rod reinforced rims to prevent warping and flexing in the oven and I use them for everything from baking cookies to roasting veggies, or cooking bacon.

Fitz and Floyd Holiday Home Platter 13.5 inch

Fitz and Floyd Holiday Home Platter 17 inch

I used Christmas Holly Sprinkles from Wilton that I bought back in October. They’re ridiculously overpriced on Amazon right now, so if you’re looking for them, check the baking supplies aisle at the craft store, like Michaels or Walmart. You can find some in this Holiday Deck The Halls Sprinkles Assortment at Target.

Alternatively, add a tiny rosemary sprig or sugared cranberries to your serving platter and give them a light dusting of confectioners’ sugar for a festive and snowy woodland look.

Print Recipe

Bûche de Noël Cookies with Chocolate Hazelnut Filling

Inspired by classic Bûche de Noël cakes, these slice-and-bake cookies are filled with a creamy chocolate-hazelnut center and topped with glossy ganache. Finished with fork-dragged “tree bark” texture and festive sprinkles, they look like mini Yule logs — perfect for holiday cookie trays and gifting. Makes (18 ) 2 x 3 inch cookies

Prep Time25 minutes mins

Cook Time20 minutes mins

chilling time + set time for ganache4 hours hrs

Total Time4 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: Buche de Noel, chocolate hazelnut spread, Christmas cookie, easy microwave ganache recipe, food processor recipe, mini Yule log, slice and bake cookies

Servings: 18 cookies

Equipment

• food processor
• microwave

Ingredients

Dough

• 2 cups all-purpose flour
• ¾ cup confectioners’ sugar
• ½ teaspoon kosher salt
• ¾ cup cold unsalted butter cubed
• 1 large egg
• 1 teaspoon vanilla bean paste or vanilla extract

Filling

• ½ cup chocolate hazelnut spread such as Nutella or Bonne Maman
• ⅓ cup hazelnut flour or almond flour

Chocolate Ganache

• 4 ounces semisweet chocolate chopped for quicker melting
• ¼ cup chocolate hazelnut spread
• ¼ cup heavy whipping cream
• 2 tablespoons unsalted butter
• ¼ teaspoon kosher salt
• Garnish Optional
• Holly sprinkles
• Confectioners’ sugar

Instructions

Make the Dough

• In the bowl of a food processor, pulse flour, confectioners’ sugar, and salt until combined.
• Add cold butter and pulse until the mixture is crumbly.
• Add egg and vanilla bean paste; pulse until dough comes together.
• Scrape the dough together into a ball and divide in half, shaping each portion into a flat rectangle. Wrap each tightly in plastic wrap and refrigerate until cold, at least 2 hours or overnight.

Make the Filling

• In a small bowl, stir together chocolate hazelnut spread and hazelnut (or almond flour) until smooth and fully combined.

Assemble the Cookie Logs

• Roll one portion of dough into a 16 × 6-inch rectangle. Trim edges if needed.
• Spread half of the filling evenly over the dough, leaving a ¼-inch border along one long edge.
• Starting from the long edge opposite the border, roll dough tightly into a log, using parchment paper to help guide the roll.
• Wrap log in parchment, twisting ends to seal. Repeat with remaining dough and filling.
• Freeze logs until firm, about 1 hour.

Bake

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Trim ends of each log and slice on the diagonal into 9 cookies, about 1¾ inches thick.
• Place cookies 2 inches apart on prepared baking sheets.
• Bake 17–20 minutes, until edges are set and lightly golden.
• Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.

Make the Ganache

• In a microwave-safe bowl, combine all ganache ingredients.
• Heat in 30-second intervals, stirring between each, until smooth and fully melted.

Decorate

• Allow ganache to cool slightly and thicken a bit, about 5 minutes. Using an offset spatula or spoon, add a layer of ganache to top of cookie and place cookie on a piece of parchment or wire rack to set.
• Drag the tines of a fork through the ganache to create a bark-like texture.
• Garnish with holly sprinkles if desired.
• Let ganache set, about an hour.
• Optional: Dust lightly with confectioners’ sugar before serving.
• Storage: Store in an airtight container at room temperature for up to 1 week.

Notes

• No food processor? Cut butter into dry ingredients with a pastry cutter or two forks, then use a mixer to blend dough.
• If you don't have a microwave, combine ganache ingredients in a pan over medium heat on the cooktop, stirring until melted.
• The original directions said to dip the tops of the cookies in the ganache and let it drip back in the bowl. I had a hard time controlling the ganache and found it much easier to apply with an offset spatula after it cooled and firmed up a bit. You don’t have to worry about applying the ganache evenly or smoothly as you’ll be using a fork to drag through it to create the ‘bark’ texture. It works best if you allow the ganache to cool and thicken just a bit. To add more bark texture, use a toothpick to score more lines in the ganache.
• You’ll have about 1/3 to 1/2 a cup of ganache left over. You can use it to dip strawberries or give a plain cookie a festive upgrade and coating half of it in ganache and add sprinkles if desired. Note: If your ganache has firmed up, just give it a gentle reheat and stir before dipping.
• Make ahead: Dough logs can be frozen for up to 1 month; slice and bake straight from the freezer, adding a couple extra minutes to bake time.
• Extra festive: Add a tiny rosemary sprig or sugared cranberries to your serving platter for a woodland holiday look.

Bake your spirits bright and find 20+ festive holiday recipes, from Christmas cookies to easy no-bake treats! From snowball cookies to cranberry-orange loaves, or 5-minute microwave fudge, you’ll find something to satisfy everyone’s sweet tooth.

I hope you’ll give these Bûche de Noël cookies a try!

Festive and elegant without being fussy, these Bûche de Noël cookies are easy to make and perfect for holiday cookie trays, gifting, or a cozy afternoon of merry Christmas baking.❤️

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