To make the cookies: Preheat the oven to 350°F. Lightly grease (or line with parchment paper) two baking sheets., In a large bowl, beat together the butter, sugar, vanilla, baking powder, baking soda, salt, and chai spice., Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Beat the almond flour followed by the all-purpose flour into the butter-sugar mixture., Scoop heaping tablespoonfuls of dough — a tablespoon cookie scoop works well here — onto the prepared baking sheets, leaving 2" between them., Bake the cookies for 13 to 16 minutes, until they're a light golden brown., Remove the cookies from the oven and place the baking sheet on a cooling rack. Allow the cookies to cool completely right on the pan., To make the glaze: Combine all the ingredients, stirring until smooth and adding enough milk to make the glaze drizzle-able, but not too runny; molasses consistency is good., Drizzle or pipe the glaze over the cooled cookies., Store the cookies, well wrapped, at room temperature for several days; or freeze (unglazed) for longer storage.