½ cup unsalted butter, softened

½ cup vegetable oil

½ cup granulated sugar

½ cup powdered sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon kosher salt

1 chai tea bag (dry tea leaves)

Cinnamon sugar (mix of granulated sugar, cinnamon, and a pinch of salt, for rolling)

For the glaze:

1 cup powdered sugar

2 tablespoons eggnog (or milk)

Dash of ground nutmeg

Dash of ground cinnamon

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In a mixing bowl, beat the softened butter until creamy. Add vegetable oil, granulated sugar, and powdered sugar; beat until smooth and fluffy.
Mix in the egg and vanilla extract until just combined.
In a separate bowl, whisk together flour, baking soda, salt, and dry chai tea leaves.
Gradually stir dry ingredients into wet ingredients until a soft dough forms.
Cover and chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F and line baking sheets with parchment paper.
Scoop tablespoon-sized dough balls, roll in cinnamon sugar, and place on baking sheets 2 inches apart. Gently press down.
Bake for 9–10 minutes until edges are set and centers are soft. Cool on pan briefly, then transfer to a wire rack.
Whisk glaze ingredients together until smooth.
Once cookies are cool, spoon and spread glaze on top. Let set before serving.

Use a homemade chai spice blend (cinnamon, ginger, cardamom, nutmeg, cloves) instead of tea leaves.
Milk can replace eggnog in the glaze.
White chocolate chips or chopped pecans can be added for extra texture.
Roll dough in coarse sugar for crispier edges.
Store cookies with parchment between layers to protect glaze.