Gingerbread Cookies with Dairy Milk Drizzle SoftSpiced and Sweetly Dipped
Written by deepali verma | October 11, 2025
It is not Christmas season, nor Indian winters at their peak, but it's always enjoyable making gingerbread cookies with Dairy Milk drizzle. These cookies can inject that festive zing into your kitchen any time of the year, so go ahead and make a batch whenever the mood is right. Their spicy, warm undertones, coupled with the subtle sweetness of Dairy Milk, make them a treat worth indulging in, whether as a gift, a snack, or served with evening tea.
Gingerbread cookies are irresistible. For most, they are reminiscent of cookies festooned with frosting and sprinkles, often found in tins or jars, brought out during end-of-year festivities. However, if you add an Indian kitchen spin with the use of a smooth Dairy Milk drizzle, you end up with the perfect marriage of delicate spices and rich chocolate that is irresistible.
Dairy Milk, for most Indians, is more than just a chocolate bar. It’s something you’ve probably broken into squares as a child, saved for last in a sweet box, or given as a token of love. In this recipe, the drizzle is not just decoration; it balances the spiced base with a comforting, familiar sweetness.
If you’ve been meaning to try baking something simple yet impressive, these cookies are an easy place to start. The dough comes together quickly, and the aroma that fills the kitchen is enough to tempt everyone to linger around while they bake.
Ingredients:
For the cookies:
- 2½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter (softened)
- ½ cup jaggery syrup or molasses
- 1 large egg
- 1½ tsp ground ginger
- 1 tsp cinnamon powder
- ¼ tsp clove powder
- 1 tsp baking soda
- ¼ tsp salt
For the drizzle:
- 100g Dairy Milk chocolate (chopped roughly)
- 2 tbsp milk
Method:
In a big bowl, cream softened butter and brown sugar until light and fluffy. Beat in the egg and then jaggery syrup or molasses, mixing until the mixture is well combined. In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and clove powder. Gradually add dry ingredients to the wet mixture and mix until a dough is formed.
Cut the dough in half, wrap each half in cling film, and refrigerate for a minimum of 30 minutes. Preheat oven to 180°C. Roll out one half of the dough on a floured surface to approximately 5mm thickness. Cut out shapes using cookie cutters as desired and place them on a lined baking tray, leaving gaps between each.
Bake for 8-10 minutes or until firm around the edges but not too dark. Let cookies cool on the tray for a few minutes before placing them on a wire rack.
For the drizzle, heat Dairy Milk chocolate with milk over low heat or in quick bursts in the microwave, stirring until smooth. After cookies have cooled completely, use a spoon or piping bag to drizzle with chocolate. Allow the drizzle to set before storing in an airtight container.
Quick Tips to Follow
1. Chill the dough for easy handling
Gingerbread cookie dough is soft because of the molasses or jaggery syrup. Chilling will firm it up so it will be easy to roll out and cut into forms without sticking. Skipping this step can result in unevenly shaped cookies.
2. Make with jaggery syrup for a richer note
Although molasses is classic, jaggery syrup adds a distinctively Indian warmth to the cookies. Not only does it impart sweetness, but also a faint earthy richness that complements the Dairy Milk glaze well.
3. Do not overbake
These cookies set as they cool, so remove them from the oven when they are only set at the edges. Baking them for too long makes them too crisp and misses the tender bite that pairs so well with the chocolate topping.
4. Balance spices
Too much ginger or clove will overwhelm the cookie. Use the specified quantities for a mild, balanced spice blend. If you prefer more intense spice, add gradually to subsequent batches.
5. Slow-melt chocolate for smooth drizzle
Dairy Milk chocolate burns easily. Melt using a double boiler or brief 20-second microwave intervals, stirring between times. A small amount of milk makes it pourable for easy drizzling.
6. Allow cookies to cool before drizzling
If the cookies are still warm, the Dairy Milk drizzle will melt and run. Allow them to cool completely so that the drizzle is neat and set.
7. Store properly for freshness
After the cookies have been set, keep cookies in a room-temperature airtight container. For storage for longer periods, keep them refrigerated, but serve after they have come to room temperature to get their best bite.