½cup(100 grams) granulated sugar, plus extra for sprinkling
½cup(60 g) powdered sugar
1large egg, room temperature
2teaspoonspure vanilla extract
2cups(250 g) all-purpose flour
½teaspoonbaking soda
¼teaspoonkosher salt
1teabag chai tea, cut the bag open and remove the crushed up leaves
Icing
1 ½cups(180 g) powdered sugar, sifted
¼teaspoonground nutmeg
¼teaspoonground cinnamon
2-3tablespoonseggnog, or whole milk
Instructions
In the bowl of a stand mixer (or using a hand mixer), beat butter on medium speed until creamy, about 1 minute. Mix in the vegetable oil, then the granulated sugar and powdered sugar. Add the egg and vanilla, then mix until incorporated. Scrape down the sides and bottom of the bowl as necessary.
In a separate bowl whisk together the flour, baking soda, salt and spices. Add to the wet ingredients and mix just until combined (dough will be soft).
Cover the bowl and chill the dough in the refrigerator for at least 1 hour. The longer the dough chills, the more the chai will infuse its flavor. I suggest chilling the dough overnight.
When ready to bake, preheat the oven to 350℉. Line a baking sheet with parchment paper.
Scoop tablespoons of dough and place on the baking sheet about 2 inches apart. Press dough balls gently with the palm of your hand, then sprinkle the tops with sugar.
Bake for 9 to 10 minutes or until the edges are turning golden and centers are soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze. Whisk together powdered sugar, nutmeg, cinnamon and 2 tablespoons eggnog (or milk). If the icing is too thick to spread, add more eggnog/milk.
Spoon the icing onto cooled cookies. Use the back of the spoon to spread slightly, leaving the edges bare.
Notes
Homemade chai spice may be used in place of tea leaves. Whisk together ¾ teaspoon ground ginger + ½ teaspoon ground cinnamon + ¼ teaspoon ground cardamom + ¼ teaspoon ground nutmeg + ¼ teaspoon ground allspice + (optional) pinch of ground cloves. Add to the flour mixture.Store cookies in an airtight container for up to 5 days. I suggest placing parchment paper between layers to keep the icing in tact.Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking.