Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

In a stand mixer, beat the butter for 1 minute. Add the vegetable oil, granulated sugar, powdered sugar, egg, and vanilla, and beat on medium speed until everything is completely incorporated.

Step 3

Cut the chai tea packet open and empty the crushed tea leaves into the batter, and beat to combine.

Step 4

With the mixer on slow, add in the flour, baking soda, and salt, until well combined.

Step 5

Refrigerate the dough for 1 hour.

Step 6

Put tablespoon size scoops of cookie dough on to the baking tray, leaving 2 inches between each cookie. Press the dough evenly with your fingers until they are ¼-inch thick.

Step 7

Bake for 8-10 minutes, until just golden. Let the cookies cool on the baking sheet.

Step 8

Whisk together the powdered sugar, nutmeg, cinnamon, and eggnog, until smooth.

Step 9

Spoon the icing over the cooled cookies. Sprinkle with cinnamon before serving.