T.Swift Chai Sugar Cookies

In a large bowl (or the bowl of a stand mixer), add the softened butter. Use the paddle attachment of the stand mixer or an electric mixer to beat the butter on medium speed. Add in the vegetable oil and beat on medium speed.

Add in 1/2 cup sugar, 1/2 cup powdered sugar, the egg, and vanilla. Beat on medium speed until combined.

Add in the flour, baking soda, salt, and tea. Beat on medium-high speed until well combined into a soft dough. Place the dough in the fridge to chill for 1 hour.

Preheat oven to 350 degrees F and line a large cookie sheet with parchment paper.

Combine remaining 2 tbsp sugar with the cinnamon and mix.

Use your hands to scoop up roughly 1 tbsp size balls of the dough and roll them into balls. Gently dip the balls into the cinnamon sugar mixture to coat, then place them at least 2 inches apart on the cookie sheet. Use your hand to press them down.

Bake for 8-10 minutes, then remove from oven to cool.

While they cool, combine remaining 1 1/2 cups powdered sugar with the Pumpkin Spice Coffee Creamer and the pumpkin spice seasoning if using. Stir until a thick frosting forms.

When the cookies are cooled, top them each with the frosting. Serve immediately or store in the fridge for a few days. Enjoy!