In a large mixing bowl, beat the butter until smooth. Pour in the olive oil and mix until combined.

Add the granulated sugar, powdered sugar, egg, and vanilla. Beat again until the mixture looks creamy and well blended.

Stir in the flour, baking soda, salt, and the tea from the chai bag. Mix just until a soft dough forms.

Cover the dough and chill it for at least 1 hour. For a deeper flavor and easier shaping, you can also refrigerate it overnight.

When ready to bake, preheat the oven to 350°F.

Shape the dough into balls about 2 inches wide and place them on a greased baking sheet. Leave space between each one; about 8 cookies should fit per tray.

Gently press each dough ball so the cookies bake into even rounds.

Bake for about 9 minutes, or until the cookies look lightly golden. The edges should stay soft and should not brown too much.

Let the cookies cool on the tray for 10 to 15 minutes, or until completely set.

While the cookies cool, make the icing. Stir together the powdered sugar, milk, nutmeg, and cinnamon, adding the milk a little at a time until you get a smooth, spreadable glaze.

Spoon or spread the icing over the cooled cookies. Sprinkle a little extra cinnamon on top if you like.

Let the icing firm up fully before serving.

Serve with a cup of tea and your favorite Taylor Swift album playing in the background.