Calling all cookie butter lovers! These baked Biscoff donuts are soft, fluffy and packed with Biscoff flavour in every bite. Made with Lotus Biscoff spread in both the batter and the glaze, these cookie butter donuts taste just like the classic spiced cookies in a soft, cakey form.
You won’t need any yeast or fancy tools either — just one bowl, a donut pan, and about 30 minutes. These gorgeous baked donuts with cookie butter, are an easy treat for any Biscoff lover.
If you love a simple cake donut too, try these orange donuts or these cinnamon baked cake donuts.
This recipe was first published here on October 26th, 2021. It has been expanded with an FAQs section and more detailed information.
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Why you’ll love them
So let’s take a look at what’s to love about these delicious cookie butter donuts;
- Baked, not fried – they’re a comparatively lighter sweet treat than fried donuts.
- Quick and easy – they’re ready in 30 minutes or less!
- Cosy and comforting with the flavour of spices like cinnamon and nutmeg.
- Great for beginners, if you’re just starting out baking or for children.
- Party-perfect, they’re great for parties or gatherings where you want a delicious treat that won’t have you stuck in the kitchen for hours.
- No bulky equipment required. You won’t need a mixer, just mixing bowls and a donut pan.
More Biscoff recipes
Since discovering Biscoff years ago, I’ve gone on to create a bunch of Biscoff dessert recipes for all us cookie butter lovers. From Biscoff brownies (a highly popular recipe on SSM), to Biscoff fudge, Biscoff rocky road, Biscoff ice cream and now this latest treat, baked Biscoff doughnuts (aka cookie butter donuts). This decadent Biscoff mug cake too, so so good.
Ingredients for Biscoff donuts
The ingredients for these easy baked donuts are basic and mostly readily available. Cookie butter (which is what Biscoff spread is) is available in one brand or another in most places but even ordering online is an option.
Detailed quantities and directions in the recipe card below.
- Biscoff spread / cookie butter: I use smooth Lotus Biscoff spread, notably because it’s the only cookie butter available to me, but if you like another brand, you can use that. Crunchy Biscoff spread does work too. Cookie butter is a sweet spread made from cookies.
- Biscoff cookies: Actually, you only need one cookie which is just crumbled up and scattered over the frosting at the end.
- Flour: Just use plain / all purpose flour for these donuts.
- Sugar: I use brown sugar in these cookie butter donuts which goes lovely with the spiced cookie flavour. You can swap it for white sugar too (granulated).
- Oil: There is only a little oil in these donuts and it keeps them moist and tender.
- Milk: Just regular milk is fine. Whole milk will give a better flavour than light versions. Non-dairy milks will work too.
- Salt: Always add a little salt to sweet treats as it intensifies flavours.
- Cinnamon: A little extra cinnamon, plays on the spicy flavour of the cookies.
- Baking powder: We just need a little baking powder to give the donuts some lift and lightness.
- Egg: Use a large egg, free-range if you can.
- Pure vanilla extract: I have a hard time not adding vanilla to just about any dessert. It adds balance and intensifies other flavours.
- Icing sugar: Icing sugar, or you may know it as powdered sugar or confectioners sugar, is used in the Biscoff glaze to help it set.
How to make Biscoff donuts
You’re going to love how easy these baked Biscoff doughnuts are to make and if you’ve never made cake donuts before, you may become addicted to their simplicity and texture.
See the recipe card below for the full recipe details.
- Mix the dry ingredients: Start by sifting together flour, baking powder, cinnamon and salt in a medium mixing bowl. Add the brown sugar and whisk together with a balloon whisk. Now make a well in the centre (photo 1).
- Add the wet ingredients: Add the wet ingredients directly to the well in the centre of your dry ingredients (photo 2). Break the yolk with your whisk then slowly combine the wet ingredients, gradually stirring in the dry too.
- Fill the piping bag: Sit the piping bag into a tall cup or glass (or a glittery plastic cup like mine 🤩) with the top folded over the rim. Pour the batter into the piping bag (photo 3), then gather up the top and give it a light twist to hold it all in.
- Fill the tin and bake: Cut the tip off the piping bag and pipe the batter into your tin up to about ⅔ full (photo 4). Bake for 9-10 minutes.
- For the Biscoff cookie butter icing: Combine Biscoff spread, icing sugar and milk in a small bowl and mix well. Once the donuts are completely cool, dip them into the glaze (photo 5) then turn upright on a wire rack over a lined baking sheet (to catch the drips). Scatter over some Biscoff cookie crumbs and let them set for a little (photo 6).
Cake donuts like these Lotus Biscoff donuts are more fragile than yeasted donuts so be careful when dip them into that gorgeous Biscoff glaze. You can spoon the glaze over if you prefer.
If you want to try the more traditional fried doughnuts, these Bavarian cream donuts are delicious filled with biscoff.
Tips and tricks
- Make sure there are no lumps in the dry ingredients before adding the wet ingredients
- Everything should be at room temperature, including the egg and milk.
- Grease your tin with soft butter. You can use spray oil but only a very small amount. It tends to all run to the bottom of the tin and create big funnel like holes in the bottom of your donuts.
- The Biscoff donut batter is quite runny so to stop it running out of the tip of the piping bag, turn it tip-upwards when you move from one donut hole to the next.
- Adjust the consistency of the glaze with either more milk (thinner) or more sugar (thicker). You want it thin enough to dip and coat the donuts without them getting stuck or breaking, but thick enough that the glaze doesn’t just soak in or roll off the sides.
Variations
- Chocolate drizzle: A dark chocolate drizzle or white chocolate drizzle is lovely on top.
- Nuts: Add some crunchy nuts to the batter for some different texture.
- Cinnamon sugar: Skip the cookie butter glaze and instead roll them in cinnamon sugar.
- Chocolate glaze: Insted of the Biscoff glaze, try a chocolate glaze.
How to store them
These doughnuts keep well for 2-3 days in an airtight container – room temperature is fine unless your house is quite warm.
They can be frozen for up to 2 months, also in an airtight container but thaw fairly quickly.
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Ingredients
FOR THE BISCOFF DONUTS
- 130 g plain flour (all-purpose flour) (1 cup / ~4½oz)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup light brown sugar (100g / 3½oz)
- ½ cup Biscoff spread (150g / ~5¼oz)
- ½ cup whole milk (125ml)
- 1 large egg
- 2 tablespoons vegetable oil (40ml) (notes)
- 1 teaspoon vanilla extract
FOR THE BISCOFF GLAZE
- ¼ cup iscoff spread (75g / ~2¾oz)
- 1 ½ – 2 tablespoons milk (30-40ml) (notes)
- 130 g icing sugar (powdered sugar) (1 cup / ~4½oz)
- 1 biscoff cookie, crushed to crumbs
For best results, always weigh ingredients where a weight is provided
Equipment
- Donut tin (2 is easiest but one will do.
- Piping bag
Instructions
- FOR THE BISCOFF DONUTS:Preheat the oven to 180C (160C fan forced) / 350F. Lightly grease a donut pan with butter (notes).
- In a medium bowl sift together the flour, baking powder, cinnamon and salt. Add the sugar then whisk it all together well, making sure there are no lumps.
- Warm the biscoff spread for 15-20 seconds in the microwave.
- Make a well in the centre of the dry ingredients and add the biscoff spread, milk, egg, vegetable oil and vanilla. Use a balloon whisk first to break the egg yolk and start whisking the wet ingredients to combine, then switch to gently stirring in the flour until you have a thick but runny batter.
- Without cutting the end off, sit a large piping bag, tip downwards, into a tall glass. Fold the top over the rim of the glass and press your hand into the middle to open it up.
- Pour the batter into the piping bag, then gather up the top and twist firmly so the batter can't escape backwards. Use scissors to cut the tip off the bag and pipe the batter into the donut tin holes to about ⅔ full. (notes)
- When all the batter is piped in, give the pan a gentle tap twice on the kitchen bench, then bake for 9-10 minutes.
- Let them cool in the pan for 5 minutes, then flip the pan over a wire rack and give the edge a gentle tap to release them. Let them cool completely before frosting (30 minutes or so).
- FOR THE BISCOFF ICING: Warm the biscoff spread in a medium bowl in the microwave for 15 seconds.
- Sift over the icing sugar and add 1 tablespoon of the milk. Whisk to combine well.
- Add the milk 1 teaspoon more at a time until the glaze is thick but settles back on itself in a few seconds when you lift the whisk and let the icing run back into the bowl. If it’s too runny, add a little more sugar. (notes)
- Immediately sprinkle the cookie crumbs over the top.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Butter for greasing: I prefer to lightly grease with butter but you can use spray oil. Just use very little and make sure to rub it around the pan holes well, right before you pipe the batter in, as it can have a tendency to pool.
- This batter will make 10 donuts, if you only have one pan, you can bake one batch, then once you’ve removed the donuts, wash and regrease three holes, then pipe and bake the last three.
- Making the glaze the right consistency is a balancing act, especially as different sugar brands and how warm your Biscoff spread is, will affect the thickness. Too thick and the donuts will fall apart as you dip them. Too thin and it won’t set before running off the sides. Better to settle on the thicker side and spoon over if necessary.
FAQs
Scroll up for the recipe!⬆️
While they won’t be donut shaped, you can make these easy baked donuts in a muffin pan.
Yes, these donuts can be frozen for up to 3 months in an airtight container.
Cake donuts don’t use yeast to rise and have more of a muffin texture, whereas fried donuts have yeast and a chewy texture closer to bread.
Yes, you can use crunchy Biscoff instead.
Cookie butter is quite literally made from cookie crumbs that are softened and added to some kind of fat, like coconut oil, to make it smooth and spreadable.
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10 Comments on “Biscoff Donuts”
I love this recipe but the last couple of times I’ve made it the donuts stick to the pan and break apart as they’re coming out or when dipping in icing. I’ve tried buttering, buttering and flouring, nothing makes a difference. Am I doing something wrong with my dough?
This is strange if it’s worked for you fine before. I haven’t had this issue with my pans. Are you letting them cool for a few minutes before turning them out? Are you using a different brand of flour or measuring it differently? Is it humid where you are (making them more moist)?
This was such an easy recipe and it turned out delicious! Was a hit with my family.
So happy you love them, Shannon. Truly appreciate you trying my recipe.
Mine turned out absolutely amazing! Love love love. Thank you for this recipe
So happy to hear you love them, Zahra. Thanks so much for trying my recipe.
Oh. My. Goodness. These donuts are so good, full of Biscoff spread and they keep moist and fluffy for a few days.
And as a bonus, they’re super easy to make.
Thank you so much Naomi. I truly appreciate you trying my recipe.
Actually, I’ve never tried Biskoff spread (I’m just afraid it would be so addictive that I will eat the entire jar in no time haha) These donuts look and sound gorgeous! Really great use of that cookie spread.
It is very addictive. Thanks Ben