Instructions

1. Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, all of the spices, and the tea. Beat to combine.
3. Add the egg and vanilla, beating on medium speed until completely incorporated.
4. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
5. The dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.
7. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Roll each cookie dough in a small bowl of cinnamon sugar.
8. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
9. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Dip each cookie into the glaze to cover the top. It may drip off the sides while it hardens, so set it on a rack to dry. Sprinkle with a bit of fresh nutmeg or cinnamon if desired. Store cookies in an airtight container at room temperature for up to 4 days.