1-Getting started with chai cookies: Getting started with chai cookies is as easy as turning on your oven, and soon you’ll have a batch of warm, spiced goodies. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to avoid any sticking mess. Take a moment to measure out all your ingredients it’s a simple step that makes the process smoother and more enjoyable.

2-Next, in a large bowl, cream together the unsalted butter, vegetable oil, granulated sugar, and powdered sugar until it’s light and fluffy; this helps blend those chai spices evenly. Add in the egg and vanilla extract, mixing well to create a smooth base for your dough. Now, in another bowl, whisk together the flour, baking soda, salt, and all those wonderful spices like ginger, cinnamon, allspice, nutmeg, cardamom, cloves, and a pinch of black pepper.

3-Gradually combine the dry mix with the wet ingredients, stirring just until everything comes together without overworking the dough. For the best results, chill the dough for at least 1 hour or pop it in the freezer for 15 minutes if you’re in a rush. After chilling, scoop the dough into balls (use 2 tablespoons for larger cookies or 1 tablespoon for smaller ones) and roll each in cinnamon sugar for that extra crunch.

4-Place the balls on your prepared baking sheet, spacing them out to allow for spreading, and gently flatten them a bit. Bake for 12-14 minutes for larger cookies or 8-10 minutes for smaller ones, keeping an eye on them so they stay soft and chewy. Once they’re out of the oven, let them cool on the sheet for a few minutes before moving to a rack. For the glaze, mix powdered sugar, nutmeg, and milk or eggnog, then drizzle it over the cooled cookies and sprinkle with a little more nutmeg.