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    Home / Breakfast / Pancakes, crepes, waffles

    Lotus Baked Biscoff Donuts

    Last update: Sep 16, 2024 Published: Jun 8, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 1 review

    These Biscoff donuts are as delicious as a good slice of my no-bake Biscoff cheesecake. All the flavor cookie butter in these baked donuts with a delicious Biscoff glaze.

    Biscoff donut on a table
    Jump to:
    • Why you'll love this recipe
    • Ingredients Notes
    • How to make Lotus Biscoff Donut Recipe
    • Tips for this recipe
    • Storage instructions
    • More Donuts Recipes
    • Biscoff Donut

    In the Biscoff recipe series, I'm adding these Biscoff donuts to my favorites along with this recipe for Biscoff butter cookies and this Biscoff brownies.

    Like my almond-baked donut recipe, these Biscoff donuts are only shaped like a donut but are in fact soft and delicious little cakes with the flavor of cookie butter and its Biscoff cookie butter icing.

    They're also very easy to make at home, unlike real donuts (doughnuts) where you have to prepare a doughnut dough, let the dough rise and then fry them in oil.

    To bake the Lotus biscoff cookie butter donut in the oven, all you need is a shaped donut baking pan. If you don't have one, don't panic, you can use another small cake pan

    Why you'll love this recipe


    • Very easy to make, unlike the real doughnut.
    • Ultra soft and deliciously flavored with biscoff cookies.
    • With its extra indulgent cookie butter spread glaze
    • Perfect sweet treats for children's birthday parties and snacks.

    More Biscoff recipes? Give these a try : Biscoff butter cookies, biscoff brownies, biscoff truffle balls, Biscoff fudge, biscoff cake pops or this biscoff cake.

    Ingredients Notes

    You need these ingredients to make this Cookie butter donuts :

    • Butter: Use unsalted, softened butter. It's possible to replace it with vegetable oil, but I find that butter gives more flavor.
    • Sugar: Preferably flavored sugar rather than white sugar, such as brown sugar or cane sugar.
    • Egg: Large and at room temperature.
    • Milk: Dairy milk, which can be replaced by buttermilk or yogurt.
    • Biscoff: finely powdered Lotus cookies and Biscoff cookie butter spread.
    • Flour: Use cake flour or all-purpose flour.
    • Yeast: Use baking powder for extra softness.
    • Vanilla and salt: Liquid pure vanilla extract and table salt are essential for flavoring the recipe.
    iced baked biscoff donut on a table

    How to make Lotus Biscoff Donut Recipe

    Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

    • Place the softened butter with the brown sugar in a large bowl and mix with an electric mixer for 1-2 minutes.
    • Add the egg and vanilla extract and stir again to incorporate.
    large bowl with butter and brown sugar
    large bowl with ingredients
    • Add the lotus biscoff butter spread and milk and mix again with a mixer to incorporate.
    • Finish with the dry ingredients, cake flour, mixed biscoff cookies, baking powder and salt, and fold in with a spatula.
    large bowl with ingredients
    large bowl with ingredients
    • Preheat the oven to 350°F/ 180°C and pour the donut batter into a donut pan greased with butter or spray.
    • Bake for 8-10 minutes, until puffed and cooked in the center (check with a toothpick that the center is baked and not runny).
    • Leave the biscoff doughnuts to cool a little before carefully turning them out of the pan and leaving them to cool completely on a wire rack.
    donut pan with donut batter
    Donut pan with baked donut
    • Heat Biscoff spread in a medium bowl in the microwave.
    • Dip each donut into the bowl containing the melted biscoff spread until half-covered.
    • Place on a wire cooling rack to allow excess spread to drip off.
    • Immediately decorate the biscoff iced doughnut with melted white chocolate using a piping bag or chocolate cornet.
    • Sprinkle with Crushed Biscoff cookies and leave to cool before serving.
    baked and iced biscoff donut on wire rack

    Tips for this recipe

    • Donut Pan: Use a high-quality donut pan that's non-stick to ensure easy release of the baked donuts.
    • Greasing the Pan: Even if your pan is non-stick, it's a good idea to lightly grease it with non-stick cooking spray or a small amount of butter to prevent any sticking.
    • Proper Mixing: Follow the recipe instructions for mixing the batter carefully. Overmixing can lead to dense donuts, so mix until just combined.
    • Filling the Donut Cavities: Use a piping bag or a plastic food storage bag with a corner snipped off to neatly and evenly fill the donut cavities. This results in uniform-sized donuts.
    • Donut Thickness: Fill each cavity about two-thirds full to allow room for the donuts to rise and maintain their shape.
    • Donut Removal: Allow the donuts to cool in the pan for a few minutes before gently transferring them to a wire rack to cool completely.
    • Glazing: Ensure the donuts are completely cool before dipping or drizzling the glaze for the best results.

    Storage instructions

    Room temperature: Biscoff cookie butter doughnuts can be stored at room temperature for up to a week in an airtight container.

    In the freezer: You can keep them in the freezer for up to 3 months, but let them defrost gently at room temperature.

    More Donuts Recipes

    • Make quick baked donuts recipe
      Baked Maple Glazed Donuts
    sliced biscoff donut

    I hope you love this baked Biscoff donut recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    Biscoff Donut


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Fadela
    • Total Time: 20 minutes
    • Yield: 12 donuts
    Print Recipe
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    Description

    Recipe for soft and delicious biscoff donuts (for 12 pieces)


    Ingredients

    • 50 g (¼ cup) Butter - unsalted and softened
    • 100 g (½ cup) Brown sugar -
    • 1 Egg - large at room temperature
    • 1 tsp Vanilla extract - liquid
    • 80 g (¼ cup) Lotus cookie butter spread
    • 125 ml (½ cup) Milk - or yogurt
    • 150 g (1 ¼ cups) Flour - cake flour
    • 5 Biscoff cookies crumbs - approx. 40 g
    • 1 tsp baking powder
    • ¼ teaspoon salt

    Instructions

    1. Preheat the oven to 350°F 180°C and grease a donut pan with cooking spray or butter.
    2. Place the softened butter and brown sugar in a large bowl and beat for 2 minutes with a hand whisk or electric mixer until creamy and smooth.
    3. Add the egg and vanilla extract and mix again to incorporate.
    4. Add the cookie butter spread and milk and mix until smooth.
    5. Finish with the dry ingredients, cake flour, biscoff cookie crumbs, baking powder and salt and mix again with a hand whisk or soft spatula to incorporate.
    6. Pour the batter into the greased donut pan and bake for 8-10 minutes, until puffed and cooked in the center.
    7. Leave to cool in the pan before carefully removing from the mould and cooling completely on a cake rack.

    Icing

    1. Heat biscoff butter spread in a medium bowl in the microwave.
    2. Dip each donut in the spread until halfway covered with glaze.
    3. Then place on a cooling rack to drain off excess glaze.
    4. Heat white chocolate in the microwave or in a bowl over a double boiler, and place melted white chocolate in a piping bag.
    5. Decorate the top of the glazed donuts by making stripes with the white chocolate, then immediately sprinkle with crushed biscoff cookies.
    6. Leave to cool to room temperature and enjoy!

    Equipment

    Hand mixer

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    Image of Donut baking pan

    Donut baking pan

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    Notes

    Storage: Up to 1 week at room temperature in an airtight container, up to 3 months in the freezer.

    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Donuts, cake
    • Cuisine: American

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    Comments

    1. Karine Santicchi

      April 02, 2024 at 12:41 pm

      Done and approved! Super soft donuts (I had to bake a few minutes longer with my silicone pan).

      Reply
    2. Lauren

      January 22, 2025 at 11:14 pm

      Hey! Is there a link to the icing recipe/ingredients? I can’t find the measurements on this page. Thanks!

      Reply
      • Fadela

        February 11, 2025 at 2:14 pm

        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!

        Reply

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