These easy baked Biscoff donuts deliver a light, tender crumb and a rich cookie-butter glaze. They’re quick to prepare, require no mixer, and make a lovely treat any time you crave something sweet.
Why we love this recipe
If you want donut flavour without the fuss of yeast dough or frying, these baked Biscoff donuts are a perfect choice. Like the popular Biscoff muffins, this recipe uses simple pantry ingredients and comes together quickly. No stand mixer needed — a whisk and one bowl are enough.
The batter is enriched with Biscoff cookie butter for a deep caramel and spice note, and a warm Biscoff glaze with crushed cookie crumbs gives the finished donuts an irresistible glossy finish and pleasant crunch. They’re ideal for breakfast, afternoon tea, or a weekend bake when you want something special without a long time commitment.
Ingredients
Below are the ingredients used for these cookie-butter donuts. Quantities are listed in the recipe card further down.
- Sugar: Brown sugar gives a light caramel note; either light or dark brown sugar works.
- Eggs: Use medium eggs at room temperature for best texture.
- Oil: A neutral oil such as canola yields a soft, moist crumb that stays tender for days. You can substitute melted unsalted butter if preferred.
- Buttermilk: Helps create a light, fluffy texture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup (240 ml) whole milk and letting it sit for 10 minutes; this recipe needs half that amount.
- Lotus Biscoff Spread: Also called cookie butter or speculoos spread. Use smooth for the batter so it incorporates evenly; a crunchy variety can be used for the glaze to add texture.
- Self-Rising Flour: If you only have all-purpose flour, add 1 1/2 teaspoons baking powder and a pinch of salt per cup of flour as a substitute.
- Speculoos Spices: A spice blend used in traditional speculoos cookies. If unavailable, omit or substitute mixed spice for a similar warm profile.
How to make Lotus Biscoff Donuts step-by-step
The method is straightforward and fast. You’ll melt the Biscoff, whisk wet ingredients together, fold in the dry ingredients, pipe into a donut pan, bake, and finish with a warm Biscoff glaze and cookie crumbs.
- Lightly melt the Biscoff spread in short bursts in the microwave until fluid. Let it cool slightly.
- Preheat the oven to 180°C (350°F). Grease a donut pan generously, especially around the raised inner rings where cakes can stick.
- Whisk the brown sugar and eggs in a large bowl until the mixture is slightly bubbly — this traps air and helps create a lighter crumb.
- Add the melted Biscoff, oil, buttermilk and vanilla, and mix until smooth.
- Sift in the self-rising flour and speculoos spices, then whisk briefly until just combined. Avoid overmixing; a few small lumps are fine. The batter should be thick and glossy.
- Transfer batter to a piping bag or a zip-top bag with the corner cut off and pipe into the donut pan, filling each cavity about three-quarters full to allow room for rise.
- Bake 15–18 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the pan cool for 5–10 minutes, then invert onto a rack to release the donuts and allow them to cool completely.
- For the glaze, warm the reserved Biscoff spread until very fluid. Dip each cooled donut into the glaze, shake off excess, and return to the rack. While the glaze is still warm, sprinkle crushed Biscoff cookies over the top.
Variation ideas: replace the glaze with dark chocolate ganache or drizzle melted white chocolate over the cooled donuts for a different flavour contrast. For best appearance, dip the side that was in contact with the pan — it will be the smoothest.
Recipe FAQs
Biscoff (also called speculoos) are spiced, caramel-forward cookies traditionally made with a brown sugar that gives them a deep, toasted flavor. They have warm spice notes somewhat like gingerbread and pair beautifully with buttery spreads.
Lotus Biscoff is a specific brand, while cookie butter (or speculoos spread) is a more generic product available from different makers. Both are made from crushed speculoos cookies blended with oil and can generally be used interchangeably.
To make self-rising flour from all-purpose flour, add 1 1/2 teaspoons baking powder and a pinch of salt for each cup of flour.
Stir 1 tablespoon lemon juice or white vinegar into 240 ml (1 cup) whole milk and let it sit 10 minutes. This recipe uses half that amount, so prepare accordingly.
Tips for Success
- Fill donut wells about 3/4 full to avoid overflowing or losing the center hole. If the hole closes during baking, you can trim with a small cookie cutter after cooling.
- Use a metal donut pan rather than silicone for more even heat transfer and crisper edges.
- Grease the pan thoroughly. If not using a non-stick pan, dust lightly with flour after greasing to help release the donuts cleanly.
- If you don’t have a piping bag, use a zip-top bag with the corner snipped off to pipe the batter into the pan.
Storing & Freezing
Store glazed donuts at room temperature in an airtight container for up to 3 days, though they are best within 24–48 hours. Unfrosted donut cakes freeze well: cool completely, wrap or place in a freezer-safe container, and thaw at room temperature before glazing.
More Biscoff Recipes
- Easy Biscoff Cake
- Biscoff Truffles
- Biscoff Brownies
- Baked Biscoff Cheesecake
- Biscoff Butter Cookies
- Mini Biscoff Cheesecakes
- No-Bake Biscoff Cheesecake
- Cookie Butter Ice Cream
- Speculoos Tiramisu
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Recipe
Easy Baked Biscoff Donuts
Equipment
- Donut pan
Ingredients
Biscoff Donuts
- 120 g (1/2 cup) Biscoff spread, melted
- 2 medium eggs
- 75 g (1/3 cup + 1 tbsp) brown sugar
- 80 ml (1/3 cup) canola oil or neutral oil
- 120 ml (1/2 cup) buttermilk
- 1 1/2 tsp vanilla extract
- 200 g (1 1/3 cup) self-rising flour
- 1/2 tsp speculoos spices (optional)
Toppings
- 80 g (1/3 cup) Biscoff spread for glaze (smooth or crunchy)
- 1 Biscoff cookie, crushed (optional)
Instructions
Biscoff Donuts
- Mildly heat the Biscoff spread until fluid and set aside to cool slightly.
- Preheat the oven to 180°C (350°F). Grease the donut pan well.
- Whisk the brown sugar and eggs until slightly bubbly to incorporate some air.
- Stir in the melted Biscoff, oil, buttermilk, and vanilla until smooth.
- Sift in the self-rising flour and speculoos spices, then whisk just until combined. Avoid overmixing.
- Fill a piping bag or zip-top bag and pipe batter into the donut pan, filling each well about 3/4 full.
- Bake 15–18 minutes or until a toothpick comes out clean. Cool in the pan 5–10 minutes, then invert onto a rack to cool completely.
Biscoff Glaze
- Warm the Biscoff spread for the glaze until very liquid. Dip cooled donuts into the glaze, shake off excess, and return to the rack.
- Sprinkle crushed Biscoff cookie crumbs over the warm glaze. Allow glaze to set before serving.
Notes
- Grease the raised center of the donut pan thoroughly; this area commonly sticks.
- Mix the batter only until the flour disappears; overworking will make the texture dense.
- If donuts stick, gently loosen them with a small blunt knife to avoid scratching the pan.
- If the glaze firms before use, warm it briefly to reach a smooth, dip-ready consistency.
Nutrition (per serving)
Calories: 258 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 14 g