Ingredients of the Cookies:
Half a cup (1 stick) of room-temperature unsalted butter
Half a cup of vegetable oil, preferably sunflower or canola
Half a cup (100 grams) Granulated sugar
Half a cup of powdered sugar
1 1/2 tablespoons of ginger powder
One teaspoon of cinnamon powder
Half a teaspoon of allspice, ground
1/4 teaspoon of nutmeg, ground
1/4 teaspoon of cardamom, powdered
1/8 teaspoon of cloves, ground
Freshly cracked black pepper, pinch
One huge egg
Two teaspoons of vanilla extract or one vanilla bean pod’s seeds
Two cups, or 250 grams All-purpose flour
One-third teaspoon of baking soda
Half a teaspoon of kosher salt
Sugar and cinnamon (for rolling)
Regarding the Glaze:
180 grams, or 1 1/2 cups, of powdered sugar
One-fourth teaspoon ground nutmeg (plus extra for garnish)
Three tablespoons of eggnog or whole milk
Directions:
Prepare the baking sheet and oven:
Set the oven’s temperature to 175°C (350°F). Put parchment paper on a baking pan.
Mix the Dough: Beat the butter for one minute on medium speed using a mixer fitted with a paddle attachment. Mix in the vegetable oil; it’s okay if it doesn’t mix completely. Add granulated sugar, powdered sugar, and all spices, mixing until incorporated. Beat in the vanilla and egg until smooth. Stir in the flour, baking soda, and salt until just combined. The dough will be soft.
Chill the Dough:
Refrigerate for 1 hour (or freeze for 15 minutes) to make handling easier.
Create the cookies:
Use one tablespoon of dough for tiny cookies, and two tablespoons for large ones. Place the dough balls, two inches apart, on the baking sheet after rolling them in cinnamon sugar. Using your fingers or palm, flatten each to a thickness of 1/4 inch.
Bake: Bake until the edges are just beginning to turn golden, 12 to 14 minutes for large cookies and 8 to 10 minutes for little ones. After 10 minutes of cooling on the baking sheet, move the cookies to a rack to finish cooling.
Prepare the Glaze:
Mix the milk or eggnog, ground nutmeg, and powdered sugar in a medium bowl until the mixture is thick yet spreadable.
Finish and Glaze: Cover the center of each chilled biscuit with glaze, leaving the edges exposed. If preferred, top with fresh nutmeg.
Store: Keep for up to four days at room temperature in an airtight container.
