Cream the butter and oil

• Place the softened butter in a bowl with the vegetable oil.
• Mix everything together until combined.

Add the sugars

• Add the sugar and powdered sugar.
• Mix until the sugars are fully incorporated into the butter and oil.

Add the wet ingredients

• Add the egg and milk, then mix well.
• Stir in the vanilla extract.

Add the dry ingredients

• Add the baking soda, salt and flour.
• Cut open the chai tea packets and pour the contents into the bowl.
• Mix everything until a dough forms.

Chill the dough

• Cover and refrigerate the dough.

Shape the cookies

• Scoop large portions of dough onto a lined baking tray.
• Press each one down with your hand and shape into cookies, keeping them slightly smaller as they spread in the oven.

Bake

• Bake at 175 °C for 10 minutes.

Make the icing

• Combine the powdered sugar, nutmeg and cinnamon.
• Add the eggnog a little at a time until you reach the right consistency.

Ice the cookies

• Spread the icing on top of the cooled cookies.