These super easy Baked Biscoff Donuts have a deliciously light and fluffy crumb with a decadent Biscoff Cookie Butter Glaze. Perfect for a quick sweet treat!
Why we love this recipe
Feeling like a donut but don't want to wait for a yeast dough to rise or bother with frying? Make these delicious Biscoff Baked Donuts instead! Just like these Biscoff Muffins, they are so easy to make in no time with 8 basic ingredients and no mixer needed.
The donut batter is packed with Biscoff Cookie Butter Spread and fragrant Speculoos Spices. And what a better way to finish them than a shiny Biscoff glaze and cookie crumbs!?
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To make these cookie butter doughnuts, you will need (Scroll Down to recipe card below for all quantities):
- Sugar: we are using brown sugar here for a light caramel taste. You can use either light brown or dark brown sugar.
- Eggs: Medium size and at room temperature.
- Oil: Canola Oil or Neutral flavoured cooking oil. Using oil instead of butter will give you a very soft, moist crumb that will remain fresh for days! This recipe will work with melted unsalted butter as well if preferred.
- Buttermilk: a key ingredient to get as super light and fluffy crumb consistency. Scroll down to FAQs section below to make your own buttermilk at home.
- Lotus Biscoff Spread: or Cookie Butter / Speculoos Spread. It needs to be lightly melted and fluid. For the donut batter, I recommend using a smooth spread. For the glaze though, you could use a crunchy biscoff spread for extra texture.
- Self-Rising Flour: can be substituted with Plain / All-Purpose Flour with the addition of Baking Powder and a pinch of Salt. See FAQs section below for substitution quantities.
- Speculoos Spices: a specific spice mix used to make Belgian Speculoos Cookies. It can be a bit difficult to find though so if you don't have any, simply discard this ingredient. Alternatively, you can replace it with Mixed Spice.
How to make Lotus Biscoff Donuts step-by-step
The instructions to make these donuts are super easy to follow. No need for a stand mixer or hand mixer here - we are simply using a whisk and one mixing bowl.
- Before starting to make the donut batter, melt biscoff spread in the microwave for a few seconds or until fluid. Set it aside to cool down.
- Preheat your oven on 180 degree Celsius or 350 degree Fahrenheit. Prepare your Donut Pan and generously grease it.
Make sure the raised part of the donut pan is well greased as well as this is where the cakes tend to get stuck.
- Photo 1: Place the Brown Sugar and Eggs in a large mixing bowl.
- Photo 2: Whisk for a couple of minutes or until the mixture is slightly bubbly. The more you whisk, the more air you are adding to the batter and the lighter your donuts will be.
- Photo 3: Mix in the rest of the wet ingredients - Canola Oil, Buttermilk, melted Biscoff Spread and Vanilla Extract.
- Photo 4: Sift in the Dry Ingredients - Self-Rising Flour and Spice Mix.
- Photo 5: Whisk in the dry ingredients, stopping as soon as all the flour has been incorporated to avoid over-working the batter. The mixture should have a thick, glossy consistency.
- Photo 6: Transfer the donut batter into a piping bag. Cut off the tip and pipe the mixture into the prepared donut pan. Try not to over-fill the pan as the donuts will rise in the oven.
If you are using a 6-holes donut pan like me, you can fill the two pans at the same time and bake both batches together on the same oven rack or baking tray.
- Bake for 15 to 18 minutes. Take out of the oven and place on a cooling rack to cool down for 5 to 10 minutes. When the pan has slightly cooled down, flip it over to release the biscoff donuts. Leave them on the rack to cool down completely.
If the donut pan wasn't properly greased, the donuts might not come out easily. In this case, use a small blunt knife and gently lift the donuts out without scratching the pan.
- Photo 7: Once the donuts are completely cool, place the Biscoff Spread for the glaze in a small bowl (at least the size of the donuts) and melt in the microwave until very liquid and warm. Dip each donuts in the glaze, gently shake them over the bowl to remove any excess and place them back on the wire rack.
I recommend dipping the nicer side of the donuts in the glaze for a nice smooth finish. That is the side of the donuts that would have been touching the bottom of the pan.
- Photo 8: While the glaze is still warm, crush some Lotus Biscoff Biscuits (or any brand of Speculoos cookies). Sprinkle the crushed biscoff biscuits over the glaze to decorate the donuts.
Alternatively, if you want to try another flavour variation, you could replace the biscoff glaze with some dark chocolate ganache or drizzle the donuts with some melted white chocolate for example.
Biscoff - aka Speculoos - are traditional Belgian Cookies made from a specific type of Brown Sugar coming from Sugar Beet ("vergeois brune") and a mix of Spices.
Speculoos Cookies have a deep spicy flavour with hints of caramel, a bit similar to gingerbread cookies.
Biscoff is a branded product by the Belgian company Lotus while Cookie Butter (sometimes called Speculoos Butter) is a more generic name used by different brands.
Although each brands recipe slightly vary, both Biscoff Spread and Cookie Butter are basically made from crushed Speculoos Cookies mixed with oil. They can be substituted equally.
If you don't have Self-Rising Flour, you can simply substitute it with the same quantity of Plain / All-Purpose Flour with the addition of 1 1/2 teaspoon of Baking Powder and a pinch of Salt.
To make your own Buttermilk, place 240 ml (1 cup) of Full Cream Milk (Whole Milk) in a jug or glass and mix in 15 ml (1 tablespoon) of Lemon Juice or White Vinegar. Mix then leave for about 10 minutes or until you can see that the milk has started to curdle.
This recipe requires 120 ml (1/2 cup) of Buttermilk, so only use half of these quantities.
Tips for Success
- Don't overfill the Donut Pan or you will get uneven looking cakes. You should fill about 3/4 of the pan. If the donuts have risen too much and the hole is disappearing, you can use a small cookie cutter to cut out a larger opening.
- For the best results, use a metal donut pan as opposed to a silicone mold. Metal baking pans transfer the heat more evenly and at a more precise temperature than silicone.
- Make sure the donut pan is very well greased. If you are not using a non-stick pan, you might also want to slightly dust the pan with flour after greasing it to insure the donuts come out easily.
- If you don't have a piping bag / pastry bag to fill the pan, you can simply use a ziplock bag and cut out one of the corner.
Storing & Freezing
These biscoff cookie butter donuts can be stored at room temperature in an air-tight container for up to 3 days. They are best eaten fresh within 24 to 48 hours.
The donut cakes (without the glaze) can be frozen for later as well. Simply leave at room temperature to thaw before dipping them in the glaze when ready to serve.
More Biscoff Recipes
Made this recipe?
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Easy Baked Biscoff Donuts
- Donut Pan
- 120 gr (1/2 cup) Biscoff Spread - or cookie butter spread - melted
- 2 Eggs - medium size
- 75 gr (1/3 cup + 1 tablespoon) Brown Sugar
- 80 ml (1/3 cup) Canola Oil - or neutral flavoured cooking oil
- 120 ml (1/2 cup) Buttermilk
- 1 1/2 teaspoon Vanilla Extract
- 200 gr (1 1/3 cup) Self Rising Flour
- 1/2 teaspoon Speculoos Spices - (see notes below for substitute)
- 80 gr (1/3 cup) Biscoff Spread (smooth or crunchy) - or cookie butter spread
- 1 Biscoff Cookie - crushed, optional
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Slightly melt the biscoff spread in the microwave for a few seconds or until fluid. Set it aside to cool down.
- Preheat your oven on 180 degree Celsius or 350 degree Fahrenheit. Grease your Donut Pan very well (see note 1).
- Place the Brown Sugar and Eggs in a large mixing bowl and whisk for a couple of minutes or until the mixture is slightly bubbly.
- Mix in the melted Biscoff Spread, Canola Oil, Buttermilk and Vanilla Extract.
- Sift in the Self-Rising Flour and Spices. Whisk in until just combined (see note 2). The mixture should have a thick, glossy consistency.
- Transfer the donut batter into a piping bag (or ziplock bag) and cut off the tip. Fill about 3/4 of the Donut Pan with the mixture.
- Bake for 15 to 18 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 (see note 3). Leave them to cool down completely.
- Place the Biscoff Spread for the glaze in a small bowl at least the size of the donuts. Melt in the microwave until very liquid and warm. Dip each donuts in the glaze, gently shake them over the bowl to remove any excess and place them back on the wire rack (see note 4).
- Crush the Biscoff Cookie and sprinkle the crumbs over the warm glaze. Let the glaze set before serving.
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- Make sure the raised part of the donut pan is well greased as well as this is where the cakes tend to get stuck.
- Stopping as soon as all the flour has been fully incorporated to avoid over-working the batter. You shouldn't see any lumps.
- If the donut pan wasn't properly greased, the donuts might not come out easily. In this case, use a small blunt knife and gently lift the donuts out without scratching the pan.
- If needed, place the biscoff glaze back in the microwave for a few seconds to make sure it remains very liquid. If too hard, the glaze won't look smooth.