Lotus Biscoff Donuts

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When I want a donut that is sweet and aromatic, I make these Lotus Biscoff donuts. They come together in 30 minutes and taste like something from a high-end bakery! I mix Biscoff spread, brown sugar, and cinnamon into a soft batter that bakes into a moist donut with a cake sponge quality and a deep caramel flavor.

Lotus Biscoff donuts with a cookie butter glaze, stacked on a white piece of parchment paper

These Lotus Biscoff donuts highlight the warm spiced flavor of the cookie butter in a simple baked breakfast treat. After seeing the success of my Biscoff mug cake, I knew I needed to find a way to sneak these flavors into a breakfast item. I highly recommend that you do the same. The combination of cinnamon and biscuit creates a caramelized flavor that pairs perfectly with a strong cup of coffee or tea.

As a coffee lover, I cannot resist having a double dose of these amazing flavors and have my Lotus Biscoff donuts with my homemade Biscoff latte. It may sound like overkill, but I urge you to try it! Even my sister gave me a funny look when I had this pairing. But by the time she was on to her second donut, I could see her eyeing my latte with envy. I offered to make her one, and she tried playing it cool at first, but the way she devoured her donut after dipping it into her latte was very telling. Ha!

This Lotus Biscoff recipe gives me a luxurious donut that rivals even the best bakery flavors. It comes together in just 30 minutes and is much healthier than traditional fried donuts. As a mom and health coach, I love that I can give my family this sweet breakfast treat while maintaining a clear conscience.

As I mix the batter, I start by creaming the eggs with the sugar until they are pale and slightly thick. This is how I give my donuts structure and a balanced rise. Once the dry ingredients are folded in, I gently incorporate the Biscoff spread to ensure every bit has that signature flavor. My sugar, cinnamon, and spread reach a deeper level as they bake, while the flour and egg create a soft, fluffy crumb. The glaze is subtle and provides a professional finish without overshadowing the main ingredients.

Biscoff in all its forms has been in my pantry for as long as I can remember. For the longest time, I just accepted its unique flavor as something that I could not quite pin down. I just knew I loved it. One evening a few years ago, I was indulging in a Biscoff baked item when my husband chuckled from behind his phone screen and said, “Well, no wonder you love it so much.” He then explained that the name Biscoff literally derives from biscuit and coffee. How did I not know that? It seems so obvious to me now. Ha!

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🥘 Ingredients

I use simple pantry staples, which for me include a jar of Biscoff cookie butter. But you can find it at any grocery store. This is a complete list of what I use:

All-purpose flour: I use this as the base for a solid yet light structure.

Brown sugar: This adds sweetness and a slight caramel undertone to my donuts.

Ground cinnamon: I add cinnamon to enhance the natural spice flavors in the Biscoff.

Egg: I use 1 egg to bind the batter and add a richness that complements the Biscoff.

Lotus Biscoff spread: This is the star ingredient that gives my donuts the signature flavor.

Milk: I add milk to the batter for smoothness.

Fresh lemon juice: I stir in a small amount to activate the baking soda and balance the sweetness.

Light olive oil or butter: For moisture, I use either a light-flavored olive oil or melted butter if I am turning this into a proper treat.

Vanilla extract: The vanilla elevates all the flavors and gives the donuts a bakery finish aroma.

Glaze: For this, I use Biscoff spread, powdered sugar, milk, and top with crushed Lotus Biscoff cookies.

🔪 How To Make

This Lotus Biscoff donut recipe may sound extravagant, but it is super easy to make. This is how I do it:

Prep and sift dry ingredients: I start by preheating my oven to 350F. Then I sift the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl and set aside.

Dry ingredients being sifted into a mixing bowl.

Mix wet ingredients: In a separate bowl, I use a hand whisk to combine the egg, Biscoff spread, milk, lemon juice, oil, and vanilla until smooth.

Donut batter in a mixing bowl with a whisk.

Mix batter: Next, I pour the wet ingredients into the dry and mix until well combined.

Batter for donuts mixed in a mixing bowl.

Prep piping bag: Then I fill a piping bag with batter, trim off the end, and pipe the batter into my lightly greased donut pan.

Cookie butter donut batter being piped into donut pans with a piping bag.

Bake: I bake my donuts in the oven for 9-10 minutes. I remove them when they are slightly golden on the surface and when an inserted skewer comes out clean.

Baked Biscoff donuts, fresh out of the oven in a donut pan.

Cool donuts: Next, I cool my donuts in the tray for 2-3 minutes before turning them out onto a wire rack to cool completely.

Cookie butter donuts cooling on a wire rack.

Prepare glaze: I place the Biscoff spread in a microwave-safe medium bowl and microwave until just melted. Then I stir in the powdered sugar and thin it out with milk until I reach my desired thickness

Cookie butter glaze being mixed in a mixing bowl.

Glaze donuts: Lastly, I dip each donut into the glaze and place it on a wire rack.

Biscoff cookie donuts being dipped into a cookie butter glaze.

Finish and serve: I sprinkle the glazed donuts with crushed cookies, allow them to set, and serve.

Glazed homemade Biscoff doughnuts cooling on a wire rack.

My #1 Secret Tip for this Lotus Biscoff donut recipe is to avoid overmixing the batter. This is important for all baked goods, but especially for this recipe. I stir just until the flour has disappeared, which keeps the donuts soft instead of dense.

Other Tips To Keep In Mind:

Add cookie crumble while glaze is tacky: I make sure to sprinkle the crumbled cookies over while the glaze is tacky but not too wet. This helps them stick to the surface.
Check early: I keep a close eye on these donuts as they sometimes bake quite quickly. Ovens vary, so I recommend checking your donuts after about 9 minutes to be safe.
Cool before glaze: I make sure my donuts are completely cool before adding the glaze. Warm donuts have a tendency to absorb the glaze.
Allow glaze to set on a wire rack: After dipping my donuts, I place them back on the cooling rack to allow excess glaze to drip off. Leaving a smooth finish.

📖 Variations

Of the several versions I have tried and tested, these are my favorite variations of my Lotus Biscoff donuts:

Chocolate drizzle: I melt 1/4 cup of dark chocolate and drizzle it over the donuts once the glaze has set. This is what I do if I have leftover donuts that I want to dress up for dessert. My kids love this.

Plant-based swap: Instead of eggs, I use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, and use unsweetened almond milk. This is great for a vegan brunch spread.

Gluten-free: Unfortunately biscoff cookies are not gluten-free. To make a version similar to this, I swap out the flour for 1 cup of gluten-free 1:1 baking flour and use gluten-free cinnamon cookies instead. For the Biscoff spread, I recommend macadamia or almond nut butter.

🍽 Serving Suggestions

While these are technically breakfast foods, I love serving them for afternoon tea. If I am hosting a few friends, I make sure to have slices of my coffee and walnut cake as well as a platter of another variety of donuts. I recommend my vegan mochi donuts for a fun alternative.

These donuts are great with a glass of milk, but honestly, they are even better with a glass of some equally decadent beverage. I really believe that Lotus Biscoff should be celebrated. A few weeks ago, my kids and husband got into a heated debate over which beverage pairs best with these donuts. My husband thinks it is my healthy protein coffee smoothie, while my kids stand firm on vegan horchata. Which drink would you enjoy with these donuts?

🧊 Storing And ♨️ Reheating

Refrigeration: I store the glazed donuts in an airtight container in the fridge for up to 4 days.

Freezing: I freeze unglazed donuts in a sealed container with parchment between layers for up to 1 month.

Reheating: If the donuts are frozen, I allow them to thaw in the fridge overnight, then bring them to room temperature before glazing.

❓Recipe FAQs

Why did my Biscoff donuts sink around the middle after baking?

My donuts sink if they have been underbaked or if there was a disturbance in the heat. I make sure to avoid opening and closing the oven door unnecessarily, as this causes the heat to escape and affects the rising. If I remove my donuts too soon, the center will be underbaked and collapse as it cools.

How do I get a clear glaze instead of a milky one?

For a transparent glaze, I replace my milk with water and add a touch of lemon juice or vanilla essence for a light flavor. You can also make your glaze thicker or thinner by using less or more liquid, depending on what you are aiming for.

How do I keep the Biscoff flavor strong without making the donuts heavy?

When I first tried this recipe, I added extra Biscoff spread for a more intense flavor, but the donuts came out dense and a bit greasy. This is why I add the cinnamon to enhance the flavors even more. If you really want to kick it up a notch, I recommend adding a tiny drop of coffee essence.

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