Delicious Baked Biscoff Donuts
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Our Delicious Baked Biscoff Donuts recipe is perfect for our cookie butter lovers! With fall-friendly spices like cinnamon, ginger, and nutmeg who can resist? Enjoy these perfectly moist and fluffy Biscoff frosted donuts with a hot cup of coffee or as a dessert for a fall themed party or bonfire!
More Biscoff delights? You’ll love these Biscoff M&M Cookie Butter Cookies, this Easy No Bake Biscoff Cheesecake and these Biscoff Cookie Butter Truffles!
What is Biscoff Spread?
Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies
Enjoy it just like a chocolate spread or peanut butter or as breakfast treat or a snack. It’s also a delicious and unique ingredient in desserts like these Biscoff Cookies!
Biscoff spread is different than anything I’ve ever tasted when it comes to a spread and can be used on bananas, apples, strawberries, toast, baked donuts, you name it! Substitute it wherever you would use peanut butter
Why You’ll Love These Delicious Baked Biscoff Donuts with Cookie Butter Glaze
- Baked, not fried: Enjoy a lighter, guilt-free treat without the excess oil but with all the deliciousness.
- Warm fall spices: The perfect combination of cinnamon, nutmeg, and ginger makes these donuts irresistibly cozy.
- Show-stopping glaze: The creamy, sweet biscoff spread glaze adds a rich, velvety finish to every bite.
- Beginner-friendly: No need for fancy equipment or complicated skills, this recipe is simple and easy to follow.
- Perfect for gatherings: Whether for brunch or a party, these Biscoff frosted donuts are a crowd-pleaser and disappear quickly!
Gather Your Ingredients!
Baked Biscoff Donuts Recipe (Makes 12 large cookie butter donuts or 24 mini cookie butter donuts)
- 1/2 cup Biscoff cookie butter spread, melted
- 1/3 cup brown sugar
- 2 large eggs
- 1/3 cup canola oil or oil of choice
- 1/2 cup milk of choice, I used almond milk
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
Biscoff Glaze
- 1/3 cup Biscoff spread, melted
- 1 1/2 cups powdered sugar
- 1/4 cup milk of choice
- Biscoff Lotus cookies in crumbles
Instructions How to Make Baked Biscoff Donuts
- Slightly melt the biscoff spread in the microwave for a few seconds. Set it aside to cool down.
- Preheat your oven to 350F degrees.
- Spray your donut pan really well with a non-stick cookie spray and set aside.
- Place the brown sugar and eggs in a large mixing bowl and whisk until the mixture is slightly bubbly for a minute or two. Mix in the melted Biscoff spread, oil, milk and vanilla extract and whisk together well.
- In another bowl, whisk together the flour, baking powder, salt and cinnamon, then add the dry ingredients into the wet ingredients and mix together until you have a thick, glossy consistency.
- Transfer the donut batter into a piping bag (or ziplock bag) and cut off the tip. Fill each donut cavity ¾ full.
- Bake donuts for 12-16 minutes or until a toothpick comes out clean. Leave to cool down for 5 to 10 minutes then flip the pan over a cooling rack to release the donuts. Leave them to cool down completely before glazing.
Biscoff Glaze
- For the glaze, add the powdered sugar, milk, vanilla extract and Biscoff spread into a mixing bowl. Mix until smooth and add more milk if needed.
- Dip the donuts in the glaze and sprinkle some cookie crumbles on top and put on a wire rack to let the frosting set.
How to Store Baked Biscoff Donuts
- If you somehow manage to have leftovers (hard to imagine!), you can easily store these Biscoff donuts for later. Simply place them in an airtight container at room temperature for up to 2 days. Want them to last a little longer? Store them in the fridge for up to 5 days. Let them return to room temperature before enjoying, or warm them slightly in the microwave for that fresh-out-of-the-oven taste!
- Pro Tip: For long-term storage, freeze the unglazed donuts. Once completely cooled, place them in a freezer-safe bag and freeze for up to 3 months. When you’re ready to indulge, let them thaw at room temp and glaze them fresh.
More Variations For Your Easy Biscoff Donut Recipe
Want to mix things up a bit? Try these fun variations on the classic Baked Biscoff Donuts recipe:
- Chocolate Drizzle: Add a little extra decadence by drizzling melted dark chocolate over the top of the glazed donuts. The contrast between the rich chocolate and the sweet, spiced cookie butter is pure heaven. And if you’re so inclined, a white chocolate drizzle will with cookie butter anything tastes amazing.
- Stuffed Biscoff Donuts: Looking for an indulgent surprise? After the donuts cool, slice them in half and spread a layer of biscoff inside. Double the cookie butter, double the fun!
- Spiced Pumpkin Biscoff Donuts: Add 1/3 cup of pumpkin puree to the batter for a seasonal twist that pairs beautifully with the warm spices. You’ll have a perfect fall treat on your hands!
- Crunchy Biscoff Topping: Add an extra crunch by topping the glazed donuts with crushed Biscoff biscuits or even crushed pretzels for a salty-sweet combo.
FAQ: Baked Biscoff Frosted Donuts
Can I make these donuts gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that works well for baking, like a 1:1 gluten-free mix.
Can I use regular milk instead of almond milk?
Absolutely! You can use any milk you prefer, including cow’s milk, oat milk, or soy milk. The recipe is very flexible.
What can I use if I don’t have a donut pan?
If you don’t have a donut pan, you can use a muffin tin instead. They won’t have the classic donut shape, but they’ll still taste amazing!
Can I make the donuts ahead of time?
Yes! You can bake the donuts a day in advance and store them in an airtight container. Glaze them just before serving for the best texture.
How do I prevent my donuts from sticking to the pan?
Make sure to spray your donut pan thoroughly with non-stick spray or use a silicone pan for easy release. Let the donuts cool slightly before removing them from the pan to avoid any sticking.
In conclusion, these delectable baked Biscoff frosted donuts will have your taste buds dancing and your morning off to a delicious start. Forget the typical donut flavors and try something new and exciting with the unique combination of biscoff cookies and creamy glaze.
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More Delicious Dessert & Breakfast Ideas
- Biscoff White Chocolate Cookie Bars
- Lemon Glazed Lemon Donuts
- Biscoff Cherry Cream Cheese Delight
- Easy Baked Apple Donuts
- Delectable Glazed Blueberry Donuts
- Baked Pumpkin Cake Donuts
- Glazed Fluffy Chocolate Donuts
- Baked Apple Cider Donuts
Delicious Baked Biscoff Donuts
Ingredients
BAKED BISCOFF DONUTS
- ½ cup Biscoff cookie butter spread melted
- ⅓ cup brown sugar
- 2 large eggs
- ⅓ cup canola oil or oil of choice
- ½ cup milk of choice I used almond milk
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
BISCOFF GLAZE
- ⅓ cup Biscoff spread melted
- 1 ½ cups powdered sugar
- ¼ cup milk of choice
- Biscoff Lotus cookies in crumbles or you can melt some cookie butter and drizzle it on top of the glaze
- ¾ teaspoon cinnamon
Instructions
BAKED BISCOFF DONUTS
- Slightly melt the biscoff spread in the microwave for a few seconds. Set it aside to cool down.
- Preheat your oven to 350F degrees.
- Spray your donut pan really well with a non-stick cookie spray and set aside.
- Place the brown sugar and eggs in a large mixing bowl and whisk until the mixture is slightly bubbly for a minute or two. Mix in the melted Biscoff spread, oil, milk and vanilla extract and whisk together well.
- In another bowl, whisk together the flour, baking powder, salt and cinnamon, then add the dry ingredients into the wet ingredients and mix together until you have a thick, glossy consistency.
- Transfer the donut batter into a piping bag (or ziplock bag) and cut off the tip. Fill each donut cavity ¾ full.
- Bake donuts for 12-16 minutes or until a toothpick comes out clean. Leave to cool down for 5 to 10 minutes then flip the pan over a cooling rack to release the donuts. Leave them to cool down completely before glazing.
BISCOFF GLAZE
- For the glaze, add the powdered sugar, milk, vanilla extract and Biscoff spread into a mixing bowl. Mix until smooth and add more milk if needed.
- Dip the donuts in the glaze and sprinkle some cookie crumbles on top and put on a wire rack to let the frosting set.
Notes
- Another topping option: You can also melt some cookie butter and dip the donuts in it if you don't want to make the cookie butter glaze.
Nutrition
