Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 pinches kosher salt
- Crushed leaves from 1 chai tea bag
- 1 cup powdered sugar for icing
- 1/4 teaspoon ground nutmeg for icing
- 1/4 teaspoon ground cinnamon for icing
- 1-3 tablespoons eggnog for icing
Instructions
- In a large mixing bowl, beat the butter until creamy. Add the vegetable oil, granulated sugar, and powdered sugar, beating until well combined.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and crushed chai tea leaves. Gradually add to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350°F. Form the dough into small balls and place on a lined baking sheet. Flatten slightly, then bake for 10-13 minutes until lightly golden. Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
- Mix 1 cup powdered sugar with nutmeg, cinnamon, and enough eggnog to achieve a spreadable consistency. Drizzle over cooled cookies.
