No-Bake Biscoff CheesecakeThese Biscoff donuts bake up soft, cake-like, and loaded with cookie butter in both the batter and glaze. If you love my no-bake Biscoff cheesecake, these oven-baked donuts bring the same caramelized crunch in a quick, no-fry format.
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These Biscoff donuts join my favorites right next to Biscoff butter cookies and Biscoff brownies. Soft, cake-like, and packed with that rich cookie butter flavor in every bite.
They’re baked, not fried — light, fluffy Lotus Biscoff donuts topped with a creamy Biscoff glaze.
Just use a donut pan or a mini cake pan if you don’t have one, and enjoy these easy no-fry Biscoff donuts anytime.
Why you'll love this recipe
Ingredients For Biscoff Donuts
- Butter: Unsalted and softened for a rich flavor. You can swap with vegetable oil if needed.
- Sugar: Light brown or cane sugar adds depth and moisture.
- Egg: One large egg, room temperature for better mixing.
- Milk: Whole milk, buttermilk, or yogurt keeps the donuts soft and moist.
- Biscoff: Crushed Lotus Biscoff cookies and smooth cookie butter spread for that signature flavor.
- Flour: All-purpose or cake flour for a tender crumb.
- Baking powder: Helps the baked donuts rise and stay fluffy.
- Vanilla & salt: Pure vanilla extract and a pinch of salt to balance sweetness.
How To Make Biscoff Donuts
In a large bowl, beat the softened butter and brown sugar with an electric mixer for 1–2 minutes until creamy.
Add the egg, vanilla extract, Biscoff cookie butter spread, and milk, then mix again until smooth.
Stir in the dry ingredients — flour, crushed Biscoff cookies, baking powder, and salt — and fold gently with a spatula until you have a smooth donut batter.
Preheat the oven to 350°F (180°C) and grease a donut pan with butter or spray. Pipe or spoon the batter into the molds and bake for 8–10 minutes, until puffed and set (a toothpick should come out clean).
Let the Biscoff donuts cool for a few minutes before transferring them to a wire rack.
Warm some Biscoff spread in the microwave, dip the tops of each donut, and let the excess drip off.
Drizzle with melted white chocolate, sprinkle crushed Biscoff cookies on top, and let the glaze set before serving.
Tips for this recipe
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Variations & Substitutions
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I hope you love these baked Biscoff donuts! If you try them, leave a comment and rating below to let me know how they turned out. Happy baking!
Biscoff Donuts
- Total Time: 20 minutes
- Yield: 12 donuts
Description
How to make baked Biscoff donuts — soft, fluffy, and full of that rich cookie butter flavor. These easy no-fry donuts are made with crushed Biscoff cookies, a creamy Lotus spread glaze, and a drizzle of white chocolate. Perfect for breakfast or a sweet afternoon treat (makes about 12 donuts).
Ingredients
- 50 g (¼ cup) Unsalted butter, softened
- 100 g (½ cup) Brown sugar
- 1 Large egg, at room temperature
- 1 tsp Vanilla extract
- 80 g (¼ cup) Lotus Biscoff spread
- 125 ml (½ cup) Milk or yogurt
- 150 g (1 ¼ cups) Cake flour or all-purpose flour
- 5 Biscoff cookies, finely crushed (about 40 g)
- 1 tsp Baking powder
- ¼ tsp Salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a donut pan with butter or cooking spray.
- In a large bowl, beat the butter and brown sugar for 2 minutes until creamy.
- Add the egg and vanilla extract, then mix again.
- Add the Biscoff spread and milk, and whisk until smooth.
- Stir in the flour, Biscoff crumbs, baking powder, and salt, and mix with a spatula until just combined.
- Pipe or spoon the batter into the greased donut pan, filling each cavity about ¾ full.
- Bake for 8–10 minutes, or until puffed and set in the center.
- Let cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
Icing
- Warm the Biscoff spread in the microwave until smooth.
- Dip each donut halfway into the glaze, then place on a rack to let the excess drip off.
- Melt white chocolate, drizzle over the top, and sprinkle with crushed Biscoff cookies.
- Let set at room temperature before serving.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for 5–6 days. You can also freeze them for up to 3 months.
Tips:
- Use a digital kitchen scale for precise measurements.
- Don’t overmix the batter — it keeps the donuts light and fluffy.
- Let the donuts cool completely before glazing for a smooth finish.
- For clean shapes, pipe the batter into the donut pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Donuts, cake
- Cuisine: American
Done and approved! Super soft donuts (I had to bake a few minutes longer with my silicone pan).
Hey! Is there a link to the icing recipe/ingredients? I can’t find the measurements on this page. Thanks!
Hi!
The glaze is simply melted Biscoff spread for dipping and a bit of melted white chocolate for the drizzle. For 12 donuts, you'll need about 150g (½ cup) of Biscoff spread, slightly warmed, and 50g (1.75 oz) of white chocolate melted for the stripes.
Let me know if you need more details!