Servings 28 cookies
Ingredients
For the cookies:
- 1/2 cup unsalted butter, at room temp
- 1/2 cup vegetable oil
- 3/4 cup sugar, divided
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 chai tea bag (See Kelly’s Note)
For the icing:
- 2 cups powdered sugar
- 2 Tablespoons unsalted butter, melted
- 3 Tablespoons eggnog or whole milk, plus more as needed
Instructions
Make the cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, vegetable oil, 1/2 cup sugar and powdered sugar for 2 minutes. Add the egg and vanilla extract and beat just until combined.
- In a separate medium bowl, whisk together the flour, baking soda, chai tea spices and 1/4 teaspoon kosher salt. Add the flour mixture to the stand mixer and beat just until combined.
- Cover the bowl with plastic wrap and chill for 1 hour or up to overnight.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop out heaping 1-tablespoon portions of the dough and roll them into balls.
- Add the remaining 1/4 cup sugar to a small bowl then coat the dough balls in the sugar.
- Add the dough balls to the lined baking sheets, spacing them at least 2 inches apart.
- Bake the cookies until they are set, 9 to 12 minutes, then remove them from the oven and let them cool completely on the baking sheets while you make the icing.
Make the icing:
- In a small bowl, whisk together the powdered sugar, butter and milk. Thin with additional milk as needed until the icing is spoonable.
- Top the completely cooled cookies with the icing and let it set for at least 10 minutes before serving.
Notes
- In place of the chai tea bag, use all of the following spice blend: 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and a pinch of black pepper.
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