Iced Chai Cookies

These Iced Chai Cookies are the perfect balance of fall spices including chai, cinnamon, and vanilla. They are surprisingly delicious, and pair well with a cup of tea, on a cool autumn day.

Ingredients:
Cookies:
½ cup butter room temperature, see notes
⅓ cup vegetable oil
½ cup sugar
⅓ cup powdered sugar
1 egg large
2 tsp vanilla extract
2 cups all purpose/plain flour
½ tsp baking soda
¼ tsp salt omit if using salted butter
1 chai tea bag

Icing:
1 c powered sugar
2 tbsp whole milk, add a little at a time
dash of nutmeg
dash of cinnamon

Instructions:
Beat butter, and add the vegetable oil.
Add sugar, powdered sugar, egg, and vanilla.
Stir in flour, baking soda, salt, and tea (yes, open up the tea bag and dump in the whole thing!).
Chill the soft dough for about 1 hour or overnight.
Preheat oven to 350°F.
Form cookie dough balls into approximately 2” rounds. Add to greased cookie sheet. About 8 cookies should fit on each tray.
Press slightly to even out cookie shape.
Bake for approximately 9 minutes. The cookies should be slightly golden but the edges should not start to burn.
Cool completely, about 10-15 minutes.
While cookies cool, prepare the icing. Combine powdered sugar, a little of the milk at a time, nutmeg, and cinnamon. Stir until smooth. Icing should be viscous, but not thin enough to run off the cookies.
Cover the cookies with icing, and dust with extra cinnamon, if desired.
Allow icing to harden completely before plating or serving.

Notes: You can use salted or unsalted butter (omit the salt if using salted)

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