Introduction

These delicious baked Biscoff donuts are a perfect treat for cookie butter fans. Soft, fluffy, and coated in a sweet Biscoff glaze with crunchy cookie crumbles, they’re easy to make and sure to impress. Enjoy a bakery-style delight right at home without the deep frying.

The image shows six round donuts on a white plate, placed on a white marbled surface. Each donut is coated with a smooth light brown caramel glaze that covers the top and partly drips down the sides. Three donuts have a crumbly, golden brown cookie topping scattered unevenly on the glaze. Two donuts are decorated with thin caramel drizzle lines crossing over the glaze. One donut on the top right only has the plain caramel glaze without any topping or drizzle. Some crumbs are scattered around the donuts on the plate, adding texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (almond milk recommended)
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 1/2 cups powdered sugar
1/4 cup milk of choice
Biscoff Lotus cookies in crumbles (for topping)

Instructions

Step 1: Slightly melt 1/2 cup of Biscoff spread in the microwave for a few seconds and set aside to cool. Preheat your oven to 350°F (175°C) and spray a donut pan well with non-stick cooking spray.
Step 2: In a large bowl, whisk the brown sugar and eggs until the mixture becomes slightly bubbly, about 1-2 minutes. Add the melted Biscoff spread, oil, milk, and vanilla extract, then mix well.
Step 3: In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add these dry ingredients into the wet mixture, stirring until you achieve a thick, glossy batter.
Step 4: Transfer the batter into a piping bag or ziplock bag and cut off the tip. Pipe the batter into each donut cavity, filling them about three-quarters full.
Step 5: Bake for 12-16 minutes or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5-10 minutes, then invert the pan over a cooling rack to release the donuts. Allow them to cool completely before glazing.
Step 6: For the glaze, combine powdered sugar, 1/4 cup milk, 1/2 cup melted Biscoff spread, and vanilla extract in a bowl. Mix until smooth, adding a bit more milk if necessary to reach a dip-friendly consistency.
Step 7: Dip each cooled donut into the glaze, then sprinkle with Biscoff cookie crumbles. Place on a wire rack to let the glaze set before serving.

Tips & Variations

Use almond or oat milk for a dairy-free version without compromising flavor.
If you don’t have a piping bag, use two spoons to fill the donut cavities evenly.
Try drizzling extra cookie butter on top instead of cookie crumbles for a different texture.
For an extra cinnamon kick, increase the cinnamon to 1 teaspoon in the batter.

Storage

Store the baked and glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days; bring to room temperature before serving. Avoid refrigeration if possible, as it may affect the glaze texture. These donuts are best enjoyed fresh for the softest texture.

How to Serve

A white plate holds six round donuts with a hole in the middle, arranged with one donut in the center on top of five others. The center donut is coated with a smooth, shiny light brown glaze. The five donuts underneath have two different toppings: three have the same light brown glaze base with crunchy brown crumbs sprinkled on half of their tops, and two are decorated with thin drizzle lines of darker brown frosting over a light brown glazed surface. The white marbled texture background shows softly behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

You can use a muffin tin as a substitute, but the shape will be different. Fill each cavity about two-thirds full and bake for a slightly longer time, checking doneness with a toothpick.

Is it possible to make these donuts vegan?

Yes. Substitute the eggs with flax or chia eggs, use plant-based milk, and ensure your Biscoff spread is vegan-friendly. The texture may vary slightly but will still be delicious.