If you’ve ever had Biscoff cookies and thought, “Wow, I wish I could drizzle this on everything,” then this recipe is for you.
This Biscoff donut glaze is rich, buttery, and packed with that cozy, caramel-y spice flavor you love.
It’s smooth, glossy, and sets beautifully on warm donuts (or honestly, anything you feel like dunking).
It takes less than 10 minutes to make and adds that little “wow” factor to homemade or store-bought donuts. Let’s get into it.
Why I Love This Recipe
I made this glaze one weekend after a friend brought over a box of plain donuts and said, “Can you make these fancy?” I grabbed the Biscoff jar from the pantry, and five minutes later, we were both licking our fingers and thinking, why didn’t we do this sooner?
- It only takes a few ingredients
- You don’t need a mixer—just a whisk and a bowl
- You can use it on donuts, cupcakes, cookies, or even pancakes
- It sets with a slight crust but stays soft underneath
What You’ll Need
- 1/2 cup Biscoff spread (smooth)
- 1 cup powdered sugar
- 2 tablespoons milk (whole milk works best)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Makes: Enough glaze for about 8-10 donuts
Total Time: 7–10 minutes
Recipe + Instructions
Step 1: Add Biscoff Spread to a Mixing Bowl
Add 1/2 cup smooth Biscoff spread to a medium mixing bowl. It should be at room temperature so it stirs easily.
Step 2: Add Powdered Sugar
Add 1 cup powdered sugar to the bowl with the Biscoff spread. The sugar should be sifted for a smoother glaze, but it’s okay if you skip this.
Step 3: Add Milk and Vanilla
Pour in 2 tablespoons milk and 1/2 teaspoon vanilla extract right into the bowl. This is where the glaze starts to loosen up.
Step 4: Add a Pinch of Salt
Add a small pinch of salt to balance out all the sweetness. Just a little goes a long way.
Step 5: Whisk Until Smooth
Whisk everything together until the glaze is smooth, creamy, and pourable. If it’s too thick, add a splash more milk (start with 1 tsp at a time). If it’s too thin, add a little powdered sugar.
Step 6: Dip Donuts and Let Set
Dip the tops of your donuts straight into the glaze, lift, and let the extra drip off. Set them on a wire rack to set for about 10–15 minutes.
Pro Tips
- Make sure your Biscoff spread is room temperature—it mixes way better
- If your glaze is too thick, add a tiny splash of milk until it loosens
- Use a sifter for your powdered sugar if you want it extra smooth
- Dunk donuts while they’re slightly warm for best glaze stick
- This glaze also works great as a drizzle if you thin it out a bit more
Tools You’ll Need
- Medium mixing bowl
- Rubber spatula
- Whisk
- Wire rack (for drying)
- Sifter (optional)
Substitutions + Variations
- Use oat or almond milk instead of regular milk
- Try the crunchy Biscoff spread for a textured glaze
- Add a pinch of cinnamon for extra spice
- Use maple extract instead of vanilla for a twist
Make Ahead Tips
You can make the glaze up to 2 days ahead. Store it in an airtight container at room temp. Re-whisk and warm slightly before using to loosen it up.
Leftovers + Storage
If you have leftover glaze, store it in an airtight jar at room temp for 2–3 days or in the fridge for up to a week. Microwave for 10–15 seconds and stir to bring it back to pourable texture.
Why This Recipe Works (Quick Science)
The fat in the Biscoff spread combines with the sugar to create a rich, smooth consistency. The milk adds fluidity, while the powdered sugar helps the glaze set with a slight crust on top. A pinch of salt balances out the sweetness so it’s not overwhelming.
Common Mistakes
- Using cold Biscoff—it won’t mix well and leaves lumps
- Skipping the pinch of salt—it really makes a difference
- Adding too much milk too fast—it can get too runny
- Not letting it set long enough before stacking donuts
What to Serve With
- Warm donuts (homemade or store-bought)
- Cinnamon rolls
- Pound cake slices
- Toasted waffles
- Vanilla cupcakes
FAQ
Can I use the crunchy Biscoff?
Yes! Just expect some texture in the glaze.
Does this glaze harden?
It sets with a slight crust but stays soft underneath.
Can I freeze it?
Not really. The texture changes. Best made fresh.
Can I use water instead of milk?
You can, but milk gives it a richer flavor and better texture.
Final Thoughts
This Biscoff donut glaze is simple, satisfying, and full of that iconic cookie butter flavor. It’s a quick way to take any basic treat and turn it into something crave-worthy. Try it out and let me know how you used it—drop a comment with your twists or questions!
