Love the warm, spiced flavor of Biscoff cookies? These baked donuts capture that same cozy taste in a soft, cake-like treat. They’re quick to make, easy to glaze, and perfect for sharing with friends or keeping all to yourself.
No fryer required, and no complicated yeast dough either. Just mix, bake, and whisk up a silky cookie butter glaze that melts into every bite.
What Makes This Recipe So Good
- Fast and simple: The batter comes together in minutes, and the donuts bake in under 12 minutes. Great for weekend brunch or a last-minute dessert.
- All the Biscoff flavor: Crushed Biscoff cookies and cookie butter go into the batter and the glaze, so every bite tastes like your favorite caramelized biscuit.
- No frying mess: These are baked, not fried, so you get a soft, tender crumb without dealing with hot oil.
- Stunning finish: The glossy cookie butter glaze sets beautifully and welcomes a crunchy sprinkle of crushed cookies on top.
- Make-ahead friendly: The donuts stay moist, and the glaze keeps its shine.
Perfect for parties, office treats, or cozy mornings.
What You’ll Need
- Dry Ingredients
- 1 1/3 cups (170 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) finely crushed Biscoff cookies (plus more for topping)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- Wet Ingredients
- 1/2 cup (120 ml) milk (dairy or unsweetened almond)
- 1/3 cup (80 ml) neutral oil (canola or vegetable)
- 1/4 cup (60 g) smooth cookie butter (Biscoff spread), melted slightly
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- Cookie Butter Glaze
- 1/2 cup (120 g) smooth cookie butter
- 1 cup (120 g) powdered sugar, sifted
- 2–4 tbsp milk, as needed for consistency
- 1/2 tsp vanilla extract
- Pinch of salt
- To Finish
- Crushed Biscoff cookies for sprinkling
- Equipment
- 2 standard donut pans (12 cavities total) or bake in batches
- Piping bag or zip-top bag (optional, for neater filling)
- Mixing bowls and whisk
Instructions
- Prep the oven and pans: Preheat to 350°F (175°C). Lightly grease your donut pans with nonstick spray or a thin coat of oil.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, crushed cookies, baking powder, cinnamon, and salt until evenly mixed.
- Mix the wet ingredients: In a separate bowl, whisk milk, oil, melted cookie butter, egg, and vanilla until smooth and cohesive.
- Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are fine.
- Fill the pans: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off.
Pipe (or spoon) the batter into each cavity, filling them about 2/3 full to prevent overflow.
- Bake: Bake for 9–12 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the donuts rest in the pan for 5 minutes, then gently turn out onto a wire rack. Cool completely before glazing.
- Make the glaze: In a medium bowl, whisk cookie butter, powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a teaspoon at a time until the glaze is smooth and pourable but not runny. Think thick honey consistency.
- Glaze the donuts: Dip the top of each cooled donut into the glaze, let the excess drip off, then place back on the rack.
Sprinkle with crushed Biscoff while the glaze is still tacky.
- Let set and serve: Allow 15–20 minutes for the glaze to set. Enjoy warm or at room temperature.
Keeping It Fresh
- Room temperature: Store glazed donuts in an airtight container for up to 2 days. Separate layers with parchment to keep the glaze intact.
- Refrigerator: If your kitchen is warm, refrigerate for up to 4 days.
Let them sit at room temperature for 15–20 minutes before serving for the best texture.
- Freezer: Freeze unglazed donuts up to 2 months. Wrap individually, thaw at room temp, then glaze fresh for the best finish.
- Refresh: A quick 8–10 seconds in the microwave softens yesterday’s donut without melting the glaze too much.
Health Benefits
- Portion control: These are baked, not fried, so they’re naturally lighter than traditional donuts. Each one satisfies a sweet craving without the deep-fried heaviness.
- Customizable ingredients: You can use milk alternatives and swap part of the flour for whole-wheat pastry flour to add a little fiber.
- Moderation-friendly: The recipe makes about a dozen, which is great for sharing.
Enjoy a treat, then pass the rest to friends or coworkers.
- Balanced flavors: Warm spices and caramel notes from Biscoff mean you don’t need excessive sweetness to make them taste special.
Common Mistakes to Avoid
- Overmixing the batter: Stir only until combined. Overmixing makes the donuts tough and dense.
- Overfilling the pan: Filling more than 2/3 can cause domed, closed centers. Keep it modest for that classic donut ring.
- Glazing while warm: If the donuts are hot, the glaze will slide off.
Cool completely for a smooth, even coat.
- Too-thick glaze: If the glaze clumps, add milk a little at a time. It should flow slowly off a spoon and settle into a glossy layer.
- Skipping the cookie crumble: That little crunch on top adds texture and punches up the Biscoff flavor.
Variations You Can Try
- Chocolate drizzle: After glazing, zigzag melted dark chocolate over the tops for a striking contrast.
- Filled mini donuts: Bake mini donuts, slice horizontally, and sandwich a thin layer of cookie butter in the middle.
- Brown butter twist: Swap the neutral oil for browned butter (cooled). It adds a nutty depth that complements the spice.
- Gluten-free swap: Use a 1:1 gluten-free all-purpose blend.
Add an extra tablespoon of milk if the batter looks thick.
- Espresso kick: Stir 1 teaspoon instant espresso into the wet ingredients for a subtle coffee note.
- Crumble coating: Instead of dipping, brush donuts lightly with warm glaze and roll in finely crushed Biscoff for a bakery-style look.
Explore more irresistible recipes you won’t want to miss:
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FAQ
Can I make these without a donut pan?
Yes. Spoon the batter into a lined muffin tin, filling each cup about halfway. Bake 12–15 minutes.
You’ll get donut-style muffins with the same flavor and glaze.
Is there a substitute for cookie butter?
For the batter, you can use creamy peanut butter or almond butter, but the flavor will differ. For the glaze, cookie butter is key to that classic Biscoff taste, so try to keep it if possible.
Why did my donuts turn out dense?
Usually it’s from overmixing or too much flour. Measure flour by weight when you can, or spoon and level it.
Mix just until everything is combined.
Can I reduce the sugar?
You can cut the granulated sugar in the batter to 1/3 cup without major texture issues. Keep the powdered sugar in the glaze as written for a smooth set, or thin the glaze with milk and use less overall.
How do I keep the glaze shiny?
Sift the powdered sugar, whisk until smooth, and dip cooled donuts. Let them set at room temperature, not in the fridge, to maintain a glossy finish.
Can I make the batter ahead?
It’s best baked right away for proper rise.
If needed, mix the dry and wet ingredients separately, store covered in the fridge up to 12 hours, then combine just before baking.
Wrapping Up
These Easy Biscoff Donuts with Cookie Butter Glaze bring big flavor with minimal effort. The batter mixes fast, the donuts bake quickly, and the glaze ties everything together with that signature caramelized spice. Keep a stash of Biscoff cookies and cookie butter in your pantry, and you’re always minutes away from a warm, crowd-pleasing treat.
Serve them for brunch, birthdays, or a cozy afternoon pick‑me‑up, and watch them disappear.
Easy Biscoff Donuts Recipe With Cookie Butter Glaze – Soft, Cozy, and Irresistible
Ingredients
- Dry Ingredients 1 1/3 cups (170 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) finely crushed Biscoff cookies (plus more for topping)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- Wet Ingredients 1/2 cup (120 ml) milk (dairy or unsweetened almond)
- 1/3 cup (80 ml) neutral oil (canola or vegetable)
- 1/4 cup (60 g) smooth cookie butter (Biscoff spread), melted slightly
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- Cookie Butter Glaze 1/2 cup (120 g) smooth cookie butter
- 1 cup (120 g) powdered sugar, sifted
- 2–4 tbsp milk, as needed for consistency
- 1/2 tsp vanilla extract
- Pinch of salt
- To Finish Crushed Biscoff cookies for sprinkling
- Equipment 2 standard donut pans (12 cavities total) or bake in batches
- Piping bag or zip-top bag (optional, for neater filling)
- Mixing bowls and whisk
Instructions
- Prep the oven and pans: Preheat to 350°F (175°C). Lightly grease your donut pans with nonstick spray or a thin coat of oil.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, crushed cookies, baking powder, cinnamon, and salt until evenly mixed.
- Mix the wet ingredients: In a separate bowl, whisk milk, oil, melted cookie butter, egg, and vanilla until smooth and cohesive.
- Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are fine.
- Fill the pans: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off.Pipe (or spoon) the batter into each cavity, filling them about 2/3 full to prevent overflow.
- Bake: Bake for 9–12 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the donuts rest in the pan for 5 minutes, then gently turn out onto a wire rack. Cool completely before glazing.
- Make the glaze: In a medium bowl, whisk cookie butter, powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a teaspoon at a time until the glaze is smooth and pourable but not runny. Think thick honey consistency.
- Glaze the donuts: Dip the top of each cooled donut into the glaze, let the excess drip off, then place back on the rack.Sprinkle with crushed Biscoff while the glaze is still tacky.
- Let set and serve: Allow 15–20 minutes for the glaze to set. Enjoy warm or at room temperature.