Biscoff Donuts
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These Biscoff Donuts are so easy to make because they’re baked, not fried! They’re covered in Biscoff cookie butter and cookie crumbs!
If you love cookie butter then you’re going to love these Biscoff Donuts! They have Biscoff cookie butter in the batter itself and they get glazed in more cookie butter after baking! Since these are cake donuts you don’t have to wait hours for them to rise or worry about the hassle of frying them! They’re quick, easy and will be ready to eat in less than 30 minutes!
More Cake Donut Recipes
- Pumpkin Cake Donuts with Cinnamon Sugar
- Baked Vanilla Cake Donuts
- Apple Crumb Cake Donuts
- Red Velvet Donuts
Ingredient Breakdown
All-purpose flour – this gives the donuts structure.
Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.
Milk – adds flavor and moisture.
Biscoff cookie butter – gives the cookies their cookie butter flavor. You can find it on Amazon or in most grocery stores. You can substitute it with any other cookie butter brand.
Granulated sugar and brown sugar – sweetens and softens donuts.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Eggs – helps bind the ingredients.
Vanilla extract, salt, cinnamon and nutmeg – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Biscoff Donuts
1. Make the Biscoff Donut Batter: In a small bowl combine the all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. In a medium bowl whisk the milk, melted Biscoff cookie butter, melted butter, granulated sugar, brown sugar, eggs and vanilla extract until well combined.
3. Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick and lumpy. Do not over mix!
4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
6. Decorate the Donuts: Melt the Biscoff cookie butter in the microwave in 10-15 second intervals. Dip cooled donuts into the melted cookie butter then top with Biscoff cookie crumbs. Allow glaze to set before eating. Store Biscoff Donuts in an airtight container for up to 3 days at room temperature.
Pro Tips For Biscoff Donuts
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
- Don’t over fill the pan! Only fill each donut ring 2/3 full.
- If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
Frequently Asked Questions
what does biscoff butter taste like?
Biscoff Cookie Butter has a unique and rich cinnamon, brown sugar and caramel flavor. The texture is super smooth and creamy.
Is Biscoff The Same As Cookie Butter?
Yes! Cookie butter is just a general term for a spread made from speculoos cookies while Biscoff is the name of one particular brand. You can use any brand of cookie butter to make these donuts.
Where To Buy Biscoff Butter?
You can buy Biscoff Cookie Butter on Amazon or in most grocery stores. Some stores like Trader Joe’s carry their own brands of cookie butter which will also work fine in this recipe.
Does Biscoff Cookie Butter Need To Be Refrigerated?
No, Biscoff Cookie Butter doesn’t need to be refrigerated. You can use up your leftover cookie butter on my Biscoff Butter Cookies or Biscoff Brownies!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Biscoff Donuts
Equipment
- Donut pan
- Piping bag or zip-top bag
Ingredients
Biscoff Donut Batter
- 300 g (2 1/2 cups) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 240 g (1 cup) whole milk
- 120 g (1/2 cup) Biscoff cookie butter, melted
- 113 g (1/2 cup) unsalted butter, melted
- 100 g (1/2 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
Biscoff Glaze
- 180 g (3/4 cup) Biscoff cookie butter, melted
- 4 Biscoff cookies, crushed
Instructions
Biscoff Donut Batter
- Preheat oven to 350°F and lightly grease donut pans.
- In a small bowl combine the all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl whisk the milk, melted Biscoff cookie butter, melted butter, granulated sugar, brown sugar, eggs and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick and lumpy. Do not over mix!
- Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
- Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
Biscoff Glaze
- Melt the Biscoff cookie butter in the microwave in 10-15 second intervals.
- Dip cooled donuts into the melted cookie butter then top with Biscoff cookie crumbs. Allow glaze to set before eating.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Biscoff Donuts in an airtight container for up to 3 days at room temperature.
