These biscoff baked doughnuts are full of spiced cookie flavour and bake in just 8 minutes! Using biscoff cookie butter spread, these doughnuts are so simple to make and are the perfect baked treat when you want something a little different but still incredibly delicious.
Have you tried cookie butter yet? This incredible spread originates from the Netherlands, Belgium and Germany and is based on the spiced shortcrust biscuit called speculoos which is commonly baked around Christmas time. These biscuits have then been turned into a spread, the predominant of which is called Biscoff, which can be spread on toast like nutella or peanut butter.
Also like nutella and peanut butter, you can make a lot of amazing baked goods with it. It’s sweet and cinnamon-spiced and I dare you not to eat a few spoonfuls straight from the jar.
My first introduction to cookie butter was online, mostly on American websites. People were starting to use cookie butter in baking however it was something that was impossible to purchase in Australia at the time. But it sounded so amazing, that it stuck in my head as something I knew I needed to try.
I then travelled to Switzerland and Germany and found it in the local supermarkets. I grabbed a jar and brought it home to Australia to give it a try. I fell in love immediately and slowly consumed the contents of my imported jar. Fast forward a few years later and shopping at my local Woolworths I came across that same Biscoff spread happily sitting on the shelf between the peanut butter and the jams.
Since then, I have loved experimenting with using cookie butter in my baking as it makes cakes taste like biscuits and that’s something that is just truly delicious. You can use cookie butter in most recipes that use peanut butter as a replacement, but if you are looking for your first introduction into the flavour, then these doughnuts are the perfect first taste!
Doughnuts are one of my absolute favourite things to bake. I usually have all the basic ingredients in my pantry plus they only take 8 minutes in the oven to cook making them one of the quickest baking recipes on my site!
The combination of baked doughnuts and cookie butter is one that is so perfect, I can’t believe I didn’t try it earlier.
One of the most popular recipes on my site is my baked cinnamon sugar doughnuts which are such a classic flavour that everyone enjoys. And while I love those, these are like a step up in terms of fanciness while still maintaining that classic spiced doughnut flavour.
As the cookie butter is already spiced, we don’t need to add anything extra flavour-wise so the rest of the ingredients list becomes quite simple.
How to make biscoff baked doughnuts
Start by mixing your dry ingredients together, then your wet ingredients, and then add the wet to the dry. With my other doughnuts recipes one of the great things is that you don’t need to worry about getting out the electric mixer but for this one, I will recommend it to ensure you can incorporate the cookie butter into the batter.
Once you have your batter, add it to a piping bag and prepare your doughnut pan by lightly spraying it with oil. Snip off the end of the bag and pipe the batter into the pan, filling each hole just half way with batter.
You will get 12 doughnuts from this quantity of batter so if you are like me and only have a 6 hole pan, you may need to do it in batches, washing the pan with warm soapy water and rinsing with cold water between.
Bake the doughnuts in a preheated oven for 8 minutes until the tops spring back when lightly touched. Turn out onto a wire rack to cool.
While the doughnuts are cooling, make the glaze by mixing all the ingredients together. You want the glaze to be thick, but still thin enough that you can dip the doughnuts in.
Dip the top of the doughnuts into the glaze carefully, and then let sit on a wire rack to set. Here I like to add some crushed biscoff cookies to the top for a little extra crunch. I can usually find the cookies in Woolworths as well near the Oreos.
These doughnuts are so easy to make and taste so incredible, you will just love the flavour that the biscoff spread gives to these doughnuts. They are a bit more cakey in texture than a normal doughnut (which is always the case with any baked doughnut) and just the perfect amount of soft and sweet.
If you are looking for an easy recipe that is a bit different than your usual chocolate or vanilla, then you just have to give these doughnuts a try!
There is a reason I keep saying that baked doughnuts are one of my favourite things to make!
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Biscoff Baked Doughnuts
For the doughnuts:
- 1 ¼ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg room temperature
- ½ cup brown sugar
- ½ teaspoon vanilla
- ¼ cup (70 grams) smooth or crunchy biscoff cookie butter spread
- ½ cup dairy free milk
For the glaze:
- 3 tablespoons smooth or crunchy biscoff cookie butter spread
- 1 teaspoon vanilla
- 1 cup icing sugar
- 2 tablespoons dairy free milk
- crushed biscoff cookies for topping optional
- Preheat the oven to 180°C and lightly spray a doughnut pan with cooking oil.
- In a medium size bowl add flour, baking powder and salt and mix gently with a whisk to combine.
- In a large bowl, using an electric mixer, beat together the egg, sugar and vanilla. Add in the cookie butter and continue to beat until combined. Add in dry ingredients and mix through, slowly adding in the dairy-free milk until the batter is smooth.
- Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe the batter into the doughnut pan ensuring each hole is only half full.
- Place in the oven and bake for 8 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes and turn out onto a wire rack to cool completely.
- To make the glaze, add the glaze ingredients to a large bowl and using an electric mixer, beat until smooth and creamy. You want the glaze to be thick but still runny enough to coat the doughnuts so add a little more milk if needed to thin it out.
- Dunk the top of each doughnut into the glaze and then place on a wire rack with a piece of baking paper under it to collect any excess glaze that drips off. Decorate each doughnut with crushed biscoff cookies and set aside until the glaze has set. Store the doughnuts in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Save it for later: