For The Cookies:

120g unsalted butter, at room temperature
120g vegetable oil
100g granulated sugar
100g powdered sugar
3 tsp cardamom masala
1 large egg
2 tsp of vanilla extract or the seeds of 1 vanilla bean pod
250g all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
Cinnamon sugar for rolling
Optional: 150g chocolate chips

For The Glaze:

180 grams powdered sugar
1/2 tsp cardamom masala
3 tablespoons whole milk or eggnog




  1. Preheat the oven to 180 C.  Line baking sheet with parchment paper.
  2. Beat the butter in a large bowl for about 1 minute (With or without a mixer).  Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, and the cardamom masala. Beat to combine.
  3. Add the egg and vanilla, beating until completely incorporated.
  4. Stir in the flour, baking soda and salt all at once using a wooden spoon.
  5. The dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
  6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Roll each cookie dough in a small bowl of cinnamon sugar.
  7. Bake for 12 to 14 minutes (8-10 for smaller cookies).  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
  8. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of cardamom masala. Store cookies in an airtight container at room temperature for up to 4 days.
  9. P.s. Tastes great with masala chai.