Makes 15 (dependent on scoop size)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- Contents of 1 Chai Spice black tea bag, leaves crushed
- 1 large egg
- 2 teaspoons of vanilla extract or the seeds of 1 vanilla bean pod
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Cinnamon sugar for rolling
- 1 1/2 cups powdered sugar
- 1/4 teaspoon fresh nutmeg
- 3 tablespoons whole milk or eggnog
- Additional ground cinnamon and nutmeg for sprinkling
- In a bowl combine the flour, baking, salt and whisk together. Set aside until needed
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the canola oil.
- Add the granulated sugar, powdered sugar, and the chai tea leaves. Beat to combine
- Add the egg and vanilla, beating on medium speed until completely incorporated.
- Stir in the flour, baking soda, salt and beat on low speed until combined
- Refrigerate the dough for 1 hour
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper
- For large cookies, use a 2 Tablespoon cookie scoop of dough onto the cookie sheet about 2 inches apart. For smaller cookies use a 1 Tablespoon scoop for each cookie.
- Roll each cookie dough in a small bowl of cinnamon sugar. Place on the prepared baking tray and flatten the dough evenly to 1/4-inch thickness
- Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely
- For the glaze, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of ground cinnamon, and fresh nutmeg if you have it. Allow glaze to fully dry before storing. Store cookies in an airtight container at room temperature for up to 4 days.