Baked Biscoff Donuts Recipe

Introduction

These delicious baked Biscoff donuts are a perfect treat for any time of day. Soft, flavorful, and topped with a creamy Biscoff glaze and crunchy cookie crumbles, they bring a delightful twist to classic donuts without the need for frying.

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 (for glaze)
• 1/3 cup Biscoff cookie butter spread (melted, for glaze)
• Biscoff Lotus cookies in crumbles (for topping)

Instructions

1. Step 1: Slightly melt the 1/2 cup Biscoff cookie butter spread in the microwave for a few seconds and set it aside to cool.
2. Step 2: Preheat your oven to 350°F (175°C) and spray a donut pan thoroughly with non-stick cooking spray.
3. Step 3: In a large mixing bowl, whisk together the brown sugar and eggs until slightly bubbly, about 1–2 minutes.
4. Step 4: Add the cooled melted Biscoff spread, oil, milk, and vanilla extract to the brown sugar mixture and whisk until combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
6. Step 6: Gradually add the dry ingredients into the wet ingredients and mix until you achieve a thick, glossy batter.
7. Step 7: Transfer the batter into a piping bag or a ziplock bag with the tip cut off, and fill each donut cavity about ¾ full.
8. Step 8: Bake for 12–16 minutes or until a toothpick inserted into the donuts comes out clean.
9. Step 9: Allow the donuts to cool in the pan for 5–10 minutes, then invert the pan over a cooling rack to release them. Cool completely before glazing.
10. Step 10: For the glaze, whisk together powdered sugar, 1/4 cup milk, vanilla extract, and 1/3 cup melted Biscoff spread until smooth. Add more milk if needed for desired consistency.
11. Step 11: Dip each cooled donut into the glaze, then sprinkle cookie crumbles on top. Place on a wire rack to let the glaze set before serving.

Tips & Variations

• Use a piping bag for neater and more even donut shapes, but a spoon works fine as well.
• Substitute canola oil with melted coconut oil for a subtle nutty flavor.
• For a different twist, drizzle melted cookie butter instead of the glaze or combine both.
• Use dairy or non-dairy milk based on your preference; almond milk adds a nice subtle flavor.

Storage

Store the glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat slightly in the microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

If you don’t have a donut pan, you can bake the batter in a muffin tin to make donut holes or use a silicone mold shaped like donuts. The baking time may vary slightly.

Are these donuts vegan or dairy-free?

This recipe is not vegan as it contains eggs, but it can be made dairy-free by using plant-based milk and ensuring the Biscoff spread and other ingredients are dairy-free.

Baked Biscoff Donuts Recipe

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★★★★★

4.9 from 125 reviews

These Delicious Baked Biscoff Donuts combine the rich, caramelized flavor of Biscoff cookie butter with a light, fluffy baked donut base. Perfectly glazed with a sweet Biscoff glaze and topped with crunchy cookie crumbles, these donuts offer a delightful treat that’s easy to make and great for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 12 donuts 1x
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Donut Batter

• 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 used)
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon

Glaze

• 1/3 cup Biscoff spread (melted)
• 1 1/2 cups powdered sugar
• 1/4 cup milk of choice
• 2 teaspoons vanilla extract

Toppings

• Biscoff Lotus cookies in crumbles (or melted cookie butter drizzle)

Instructions

1. Prepare Biscoff Spread: Slightly melt the Biscoff cookie butter spread in the microwave for a few seconds until it softens and set it aside to cool down.
2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly spray a donut pan with non-stick cookie spray and set it aside to ensure donuts won’t stick.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together brown sugar and eggs until the mixture becomes slightly bubbly, about 1-2 minutes. Add the cooled melted Biscoff spread, canola oil, milk, and vanilla extract. Whisk until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until evenly blended.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients. Stir gently until the batter becomes thick and glossy with no dry patches.
6. Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with the tip cut off. Pipe or spoon batter into each donut cavity, filling about 3/4 full to allow room for rising.
7. Bake Donuts: Bake the donuts for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow donuts to cool in the pan for 5-10 minutes, then invert the pan over a cooling rack to release them. Let donuts cool completely before glazing.
8. Prepare Biscoff Glaze: In a mixing bowl, combine powdered sugar, milk, vanilla extract, and melted Biscoff spread. Whisk until smooth and creamy. Add more milk if needed to reach a dip-friendly consistency.
9. Glaze Donuts: Dip the cooled donuts into the Biscoff glaze covering them generously. Place glazed donuts on a wire rack.
10. Add Toppings and Set: Immediately sprinkle Biscoff Lotus cookie crumbles on top of the glaze or drizzle melted cookie butter over the glaze. Allow the glaze to set before serving.

Notes

• Use almond milk or any milk substitute to keep the recipe dairy-free.
• Ensure donuts are completely cool before glazing to prevent melting.
• Donut pan should be generously sprayed to prevent sticking.
• Cookie crumbles add delightful texture, but melted cookie butter drizzle is a great alternative.
• Store leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: Biscoff donuts, baked donuts, Biscoff cookie butter recipe, easy baked donuts, Biscoff glaze, homemade donuts