baked biscoff cookie butter doughnuts
YOU GUYS.
If there’s one thing that’s made me unfailingly happy from a recipe development standpoint, it’s doughnuts. I don’t know what it is, but I’m just loving the process of baking and decorating our holey little partners.
Maybe it’s in part that colorful charm of a neighborhood doughnut shop that’s getting into my soul, despite not really frequenting them nowadays. Doughnut bakeries are usually bright and joyful in appearance, not to mention the patterns and hues of the goods themselves, which can range from a simple glazed to the most elaborate dip-dyed confection you ever did see. Excepting maybe Dunkin’, I don’t think most people exit a neighborhood doughnut shop with a frown on their face.
Do you have a favorite doughnut? Mine was always a chocolate cream Long John, or its maple cousin. Never custard, always cream. After that I’d probably grab a chocolate sprinkle version or one of those Entenmann’s yellow cake doughnuts slathered in that weird, styrofoam-esque chocolate glaze. Probably wouldn’t touch one of those now, but boy, did I love them as a child.
I’ve since graduated to baking up a homemade batch, and because flavors are so diverse and it’s easy to avoid repeating combinations, I never get bored of them. They’ll probably end up becoming the most frequent baked good on FMG. I have loads of fun from start to finish.
I had two doughnuts in my cue, but I was utterly hyped to share these Baked Biscoff Cookie Butter Doughnuts. No, Biscoff did not sponsor me – I just really wanted to use some type of cookie butter and Biscoff was available to me in the immediately. I initially saw a cookie butter brioche doughnut at the Publix near my house, and it spoke to me immediately. Had to recreate it, you know? Except with fewer alarming ingredients and a more accessible production for those of us baking at home.
I adore these. They use familiar pantry staples, and I offer a few different adornments so you can customize each however you’d like. Hell, if doughnut parties are a thing, have your friends choose their toppings. I love each, but the whole cookie might have an edge – you get a doughnut and a cookie all in one. Can’t bitch about that.
The Cookie, or the Cookie Doh
I hope someone here has seen that commercial with the Scottish chickens, otherwise that header makes no sense.
As I said, you don’t have to use Biscoff. Any variety works. I know Speculoos is a common variation, and most generic brands also offer their own jars. Whatever is most accessible, grab it.
Mix up a good heap of your cookie butter with some melted butter and sugar, then beat in eggs, yogurt, and vanilla. Standard doughnut base. Flour, cinnamon, baking powder, baking soda, and salt follow. Stream in the buttermilk last while the mixer runs. What you need is a thick, cake batter-like consistency. You shouldn’t be able to pour it from the bowl. If you can, you dun goof’d.
Chuck the batter into a piping bag and pipe into greased doughnut pan slots. You’ll get 12 out of the batter. Slide the pans into the oven for about 12-15 minutes at 350 – I check mine after 10 to evaluate how much additional time I might need.
Cool the dudes in their slots for a few minutes, then move them to a wire rack. Make sure they’re totally cool before you ice them. Like, sunglasses and a beer in hand cool. Cooler than cool. Ice cold. Alright alright alright alright alright.
Bisc-off My Lawn
My favorite part: decorating the dudes!
I went to town with my garnishes, I just thought they were so enjoyable to prettify. The base is a cookie butter glaze made with melted cookie butter, powdered sugar, and milk. Easy enough.
Dunk each doughnut into the glaze and set on a wire rack. I put a piece of parchment below to catch drips. With each, I chose a different final touch: some I drizzled with a little extra melted cookie butter, some I sprinkled with crushed up cookies, and a few I just slapped a whole cookie across the top. Mix and match as you will. Make it a party! Be a little kid and enjoy the process.
As an aside, the Publix doughnut went all-out ham and glazed, drizzled, and plopped half a cookie on their doughnut. So hell, go that route if you’re feeling bold.
I firmly believe that you can’t have enough of something that brings you happiness in that moment, and for me, that’s baking doughnuts. I hope these carry some joy into your kitchen, and your heart, too. I at least know eating them will be satisfying.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Dough-nut hesitate:
Lucky’s Charmed Vanilla Doughnuts
Baked Maple Banana Bread Doughnuts
Baked Blueberry Chai Doughnuts
baked biscoff cookie butter doughnuts
Ingredients
- 4 tbsp butter, melted
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1/3 cup Biscoff spread (or any cookie butter)
- 3/4 cup plain whole milk Greek yogurt
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/4-1/3 cup buttermilk
Biscoff glaze + garnish
- 1/4 cup + 2 tbsp Biscoff spread
- 1 1/2 cups powdered sugar
- 3-4 tbsp milk, as needed, to thin
- 2-3 Biscoff cookies, crumbled
- additional whole cookies, for garnish
Instructions
- Preheat oven to 350 degrees. Grease 2 12-slot doughnut pans with oil.
- In a bowl, beat together the melted butter, sugar, and Biscoff until smooth, about 2-3 minutes. Beat in the eggs, one at a time, then the yogurt and vanilla. The batter might curdle slightly. Add the flour, cinnamon, baking powder, baking soda, and salt. With the mixer running, slowly stream in 1/4 cup of buttermilk. If the batter seems too thick, add 1-2 tablespoons more. The consistency should be slightly thicker than cake batter.
- Transfer the batter into a piping bag or a ziptop bag with a corner snipped off. Pipe the batter into the prepared doughnut pans, filling about 2/3 of the way. Bake for 12-15 minutes until the tops are firm and an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the pan, then run a knife around the edges of each doughnut to loose and transfer to a wire rack. Cool completely.
- To make the glaze, melt 1/4 cup of Biscoff in the microwave until very smooth, about 35-40 seconds.Cool 5 minutes. Whisk in the powdered sugar and 3 tablespoons of milk. Thin the glaze as needed with additional milk – you want it to be thick with a good drizzle, but not so thick that it clumps.
- Melt the additional 2 tablespoons of Biscoff in the microwave for about 30 seconds. This will be for the drizzle.
- Dip one side of each doughnut in the glaze and let excess drip off into the bowl. Set on a wire rack with a piece of parchment beneath the rack to catch any stray drips. Choose one of your decorating options for each: cookie crumbles, a whole cookie, or drizzle, or a combination of any. Repeat with the remaining doughnuts.
