The Yule log, or bûche de Noël, is one of Christmas’s most beautiful desserts. A rolled sponge cake covered in chocolate frosting and decorated to look like a log is a showstopper, but it is also a lot of work.
Yule log cookies give you the same festive charm in a smaller, simpler form. They are easy to make, easy to share and perfect for cookie swaps, gift tins and holiday dessert tables.
This collection of 10 Yule Log Cookie Recipes includes classic chocolate logs, cookies with buttercream bark, gingerbread rolls, peppermint swirls and even meringue mushrooms for the full woodland look. Pick a few, bake a batch and let your cookie platter look like a winter forest.
1. Classic Chocolate Yule Log Cookies
These cookies are rolled, filled and cut into little logs, with the “bark” made from rich chocolate frosting. They are the closest thing to a mini bûche de Noël.
You will need:
- 1 batch chocolate cookie dough or sugar cookie dough
- ½ cup chocolate frosting or ganache
- 2 tbsp cocoa powder
- Powdered sugar for dusting
Method:
- Roll the dough into a thin rectangle and spread it with a layer of chocolate filling.
- Roll it up tightly from the long side, then chill for 20 minutes.
- Slice into short logs and bake at 350°F (175°C) for 12 to 15 minutes.
- Cool, cover with frosting and drag a fork along the surface for a bark effect.
- Dust with powdered sugar like fresh snow.
Tip: Chill the roll well before slicing so the logs keep a neat shape.
2. Yule Log Cookies with Chocolate Buttercream
Soft chocolate cookies are sandwiched with a creamy filling, rolled in buttercream and finished with textured chocolate bark.
You will need:
- 1 batch chocolate cookies
- 1 cup chocolate buttercream
- ½ cup vanilla or cream filling
- Chopped pistachios for decoration
Method:
- Bake and cool the chocolate cookies completely.
- Spread a little filling between two cookies to make a sandwich.
- Cover the outside with chocolate buttercream and run a fork across it to create bark lines.
- Sprinkle the ends with chopped pistachios or powdered sugar.
Tip: Chill the sandwiches for 10 minutes before frosting so the filling stays put.
3. Yule Log Sugar Cookies
A simple, buttery log-shaped cookie that is a good option when you want something easy and traditional.
You will need:
- 1 cup softened butter
- ¾ cup powdered sugar
- 2 cups flour
- 1 tsp vanilla
- ½ cup finely chopped nuts
- Powdered sugar for rolling
Method:
- Beat the butter and sugar until light, then mix in the vanilla and flour.
- Fold in the nuts.
- Shape the dough into small logs about 2 inches long.
- Bake at 350°F (175°C) for 15 to 18 minutes until lightly golden.
- Roll in powdered sugar while still warm, then again once cooled.
Tip: The double sugar coating gives that snow-dusted look.
4. Gingerbread Nutella Yule Log Cookies
Soft gingerbread dough is spread with a Nutella and lime-zest filling, rolled up like a jelly roll and cut into mini logs. The cracks that form as you roll actually make them look like real bark.
You will need:
- 3⅓ cups flour
- ½ tbsp cinnamon and ¾ tsp ginger
- ½ tsp baking powder and ¼ tsp salt
- ¾ cup light corn syrup
- ⅔ cup packed light brown sugar
- ½ cup margarine
- ½ cup cream cheese
- ½ cup Nutella and the zest of 1 lime
- ¾ cup powdered sugar mixed with the lime juice for the glaze
Method:
- Heat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
- Melt the corn syrup, brown sugar and margarine in a saucepan, then stir into the flour with the cream cheese.
- Chill the dough for 10 to 15 minutes, then roll it out ⅛ inch thick and trim it into rectangles.
- Spread with the lime-and-Nutella mixture and roll up tightly, keeping the seam down.
- Cut into small logs, scratch the tops with a knife for bark texture and bake for 15 to 18 minutes.
- Drizzle with lime glaze and decorate with holly sprinkles.
Tip: Spread the filling thinner near the edges so it doesn’t squeeze out.
5. Peppermint Yule Log Cookies
Red and white peppermint swirls are rolled into a log, then sliced into pretty pinwheel-style cookies that look festive without any decorating.
You will need:
- 1 batch sugar cookie dough, divided in two
- Red food coloring
- ½ tsp peppermint extract
- Crushed candy canes
Method:
- Tint one half of the dough red and flavor both halves with peppermint extract.
- Roll each into a rectangle, stack them and roll up like a log.
- Chill for at least 1 hour.
- Slice into rounds and bake at 350°F (175°C) for 10 to 12 minutes.
- Cool and press crushed candy canes into the edges.
Tip: Freeze the log for 15 minutes before cutting for clean slices.
6. Hazelnut Chocolate Bûche de Noël Cookies
A cookie take on the French classic, with a creamy chocolate-hazelnut filling inside and a dusting of cocoa outside.
You will need:
- 1 batch chocolate or vanilla cookie dough
- ½ cup chocolate hazelnut spread
- ¼ cup chopped toasted hazelnuts
- Cocoa powder or powdered sugar for dusting
Method:
- Roll the dough into a rectangle and spread it with the hazelnut filling.
- Roll tightly, chill for 30 minutes and slice into logs.
- Bake at 350°F (175°C) for 12 to 15 minutes.
- Cool, then roll the ends in chopped hazelnuts and dust with cocoa.
Tip: Toast the nuts first. It brings out a deeper, sweeter flavor.
7. White Chocolate Gingerbread Yule Log
This is the cozy gingerbread and white chocolate cousin of the classic log. A spiced gingerbread roll is filled with a creamy white chocolate filling and finished with a snowy coating. Slice it into bite-size rounds to serve it like a cookie.
You will need:
- 1 gingerbread sponge or cookie sheet base
- 1 cup white chocolate cream or whipped filling
- Powdered sugar
- Fresh cranberries and rosemary for decoration
Method:
- Bake the gingerbread base and roll it up warm in a clean towel to set the shape.
- Cool, unroll and spread it with the white chocolate filling.
- Roll it back up and chill for 1 hour.
- Slice into rounds, dust with powdered sugar and add cranberries and rosemary.
Tip: Rolling the sponge while it is still warm stops it from cracking.
8. Meringue Yule Log Cookies with Mushrooms
No Yule log is complete without meringue mushrooms. These crisp little toadstools are the classic decoration for the cake, and they make an adorable cookie on their own.
You will need:
- 3 egg whites
- ¾ cup sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla
- Melted chocolate and cocoa powder
Method:
- Heat the oven to 200°F (95°C).
- Whip the egg whites with the cream of tartar, adding the sugar slowly until stiff and glossy.
- Pipe small domes (caps) and tall pointed stems onto a lined tray.
- Bake for about 1 hour 15 minutes, then let them dry in the oven as it cools.
- Dip the tops of the stems in melted chocolate and attach them under the caps. Dust the caps lightly with cocoa.
Tip: Use them to decorate any of the other cookies on this list.
9. Cream-Filled Yule Log Sandwich Cookies
Soft cream cheese cookies are filled with a rich dark chocolate center. They are an easy, no-roll way to get the Yule log flavor.
You will need:
- 1 batch cream cheese cookie dough
- ½ cup dark chocolate ganache
- Powdered sugar
- Festive sprinkles
Method:
- Shape the dough into small oval logs and bake at 350°F (175°C) for 10 to 12 minutes.
- Cool completely.
- Spread ganache on the flat side of one cookie and press a second cookie on top.
- Dust with powdered sugar and add sprinkles.
Tip: Let the ganache cool slightly so it thickens before spreading.
10. Chocolate Chestnut Cookies
Chestnuts are a classic partner for Yule log desserts. This version pairs a sweet chestnut and chocolate filling with a tender cookie dough for a nutty, elegant treat.
You will need:
- 1 batch buttery cookie dough
- ½ cup sweetened chestnut spread
- ¼ cup melted dark chocolate
- Crushed candied chestnuts or cocoa for topping
Method:
- Roll the dough thin and cut it into rounds or rectangles.
- Add a spoonful of chestnut spread, fold the dough over it and seal the edges.
- Bake at 350°F (175°C) for 12 to 15 minutes.
- Cool, drizzle with melted chocolate and sprinkle with chestnut pieces.
Tip: Chestnut spread is very sweet, so a pinch of salt in the dough helps balance it.
Tips for Perfect Yule Log Cookies
- Chill the dough. A cold roll slices cleanly and holds its shape in the oven.
- Roll tightly. A snug spiral keeps the filling in and prevents gaps.
- Create the bark. Drag a fork or the tip of a knife through the frosting or dough for realistic log texture.
- Keep the filling thin. A light layer is easier to roll and won’t leak.
- Decorate last. Add powdered sugar, sprinkles and meringue mushrooms once the cookies are fully cool.
Frequently Asked Questions
What is a Yule log? A Yule log, or bûche de Noël, is a traditional Christmas dessert made from a rolled sponge cake decorated to look like a log. Yule log cookies are a smaller, simpler take on the same idea.
Can I make the dough ahead of time? Yes. Most doughs keep in the fridge for 2 days, and many freeze well for up to 3 months.
How do I store Yule log cookies? Keep them in an airtight container for 3 to 4 days. Cookies with cream or buttercream filling are best kept in the fridge.
Can I freeze them? Yes, undecorated cookies freeze well. Thaw and add glaze, frosting or sprinkles just before serving.
Can I skip the meringue mushrooms? Of course. They are optional, but they add a charming woodland touch.
Final Thoughts
Yule log cookies bring all the beauty of a Christmas bûche into a bite-size treat. Whether you love chocolate, gingerbread or peppermint, there is a log here for your holiday table. Bake a few, add some sugar snow and watch them disappear from the platter.
