1-How to Prepare the Perfect Chai Cookies: Getting started with chai cookies is as easy as turning on your oven, and I’ll walk you through it like we’re chatting in the kitchen. First, preheat the oven to 350 degrees F and line a baking sheet with parchment paper to keep things from sticking. In a large bowl, beat the softened butter with a mixer on medium speed for about 1 minute until it’s creamy.

2-Next, add the vegetable oil it might not mix in completely, and that’s okay then toss in the granulated sugar, powdered sugar, and all the spices, beating everything together until combined. Follow that by adding the egg and vanilla extract or seeds from 1 vanilla bean pod, and beat until fully mixed. Now, stir in the flour, baking soda, and salt all at once with a wooden spoon or mixer on low speed; the dough will be soft and ready to chill.

3-Refrigerate the dough for at least 1 hour or freeze for 15 minutes to make it easier to handle. Scoop 2 tablespoons of dough per large cookie (or 1 tablespoon for smaller ones) onto the baking sheet, spacing them 2 inches apart. Press each to an even 1/4-inch thickness and roll in cinnamon sugar for that extra crunch. Bake for 12 to 14 minutes for large cookies or 8 to 10 minutes for small ones, then cool on the sheet for 10 minutes before moving to a wire rack.

4-Once cooled, make the glaze by whisking together 1 1/2 cups powdered sugar, 1/4 teaspoon ground nutmeg, and 3 tablespoons whole milk or eggnog until it’s thick but spreadable. Spread it over the center of each cookie, leaving the edges bare, and sprinkle with a bit more nutmeg. Store in an airtight container at room temperature for up to four days, and you’re all set for a tasty treat.