Ingredients
Method
Step 1: The Infused Creaming Method
Preheat your oven to 350°F (175°C). In your stand mixer, combine the softened butter and the vegetable oil with both the granulated and powdered sugars. Pro Tip: Cut open your Chai tea bag and pour the leaves directly into this mixture. By adding the tea during the creaming stage, the fats in the butter and oil begin to "extract" the essential oils from the tea leaves immediately. Beat on medium speed for 2-3 minutes until the mixture looks pale and airy. Add the egg and vanilla, mixing until just combined.Step 2: The Dry Integration & Scoop
Gently whisk your flour, baking soda, and salt together, then slowly add them to the wet ingredients. Mix on the lowest setting to avoid over-developing the gluten—you want a dough that is soft and slightly oily to the touch. Scoop rounded tablespoons (about the size of a golf ball) onto a parchment-lined sheet. Actionable Tip: Don't flatten them! These cookies are designed to spread naturally into a soft, thick disc. Bake for 8–10 minutes. They should remain pale on top with just a hint of golden brown on the edges.Step 3: The "Enchanted" Glaze Finish
While the cookies cool completely (this is vital!), whisk together your powdered sugar, eggnog, and nutmeg. The consistency should be thick enough to hold its shape but thin enough to spread. Once the cookies are cool to the touch, spoon a dollop of glaze onto each one and let it set for 15 minutes. Tailored Trick: For a truly "Instagrammable" finish, sprinkle a tiny bit of extra cinnamon or nutmeg on top while the glaze is still wet.
Notes
