Our take on that viral cookie of cardigan season

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 and a soft dough is reached in texture. Place the dough in the fridge and chill for 1 hour.

Preheat oven to 350°F and line a large sheet tray with parchment paper.

Combine remaining 2 tbsp sugar with the cinnamon and mix.

Using your hands, scoop approximately 1 tbsp of dough at a time and roll into balls. Gently dip the balls into the cinnamon sugar mixture to coat, then place them at least 2 inches apart on the sheet tray. Use your hand to press them down.

Bake for 8-10 minutes, or until a tester or toothpick inserted into the middle of one cookie comes out clean; remove from oven to cool.

While the cookies cool, combine remaining 1 1/2 cups powdered sugar with the coffee creamer and the pumpkin spice seasoning, if using. Stir until a thick frosting forms.

Once the cookies have cooled, top each evenly with the frosting. Serve immediately or store in the fridge for a few days. Enjoy!