• Preheat oven to 400°
• In the bowl of a mixer, beat butter and whipped, add in sugar and mix on medium-high until whipped and pale in color.
• Add in egg and vanilla, and mix on low to medium speed to combine, then mix higher speed if needed.
• Pour in the flour, baking powder, salt, cardamom, allspice, cinnamon, and cloves.
• Mix on medium until the dough starts to come together, then on high until the dough is fully blended and pulls away from the sides of the bowl.
• The dough can be rolled out on a floured surface but will be dryer with additional flour, if you feel the dough isn't soft and already "dry" enough and it may crack or crumbles roll it out between wax paper. I typically roll it out between wax paper.
• Roll out cookie dough in between 1/4" dowels on each side of the wax paper for even cookies, use a cookie cutter dipped in flour to cut desired shapes.
• Gather cookie dough scraps and re-roll cookie out until all cookie dough is used.
• Place cut out cookie dough on parchment-lined baking sheets with cookies 2" apart for even baking.
• Bake at 400° for 7 minutes. The bottoms should be golden, the tops of the cookies pale in color.
• Allow cookies to cool on baking sheets (to avoid them breaking.
• Baking cookies on thick rolled edge baking sheets will produce nicely baked cookies.
• Allow cookies to cool completely before adding icing.

Chai Icing

• Mix all the icing ingredients together until smooth, add more powdered sugar or water to get the exact consistency you'd like.
• I made a thin glaze to dip the cookies into and allowed the icing to drip over the edges a bit. If you prefer the icing piped on it'll need to be thicker. I have posts and videos on cut out cookie and icing on my website.
• Allow icing to dry completely before moving cookies, stacking them, or packaging them. I wait overnight to allow the icing to set.
• (2.5")cut out cookies 1/4" thick