1-Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2-Mix the chai spice blend by combining all spices together. Reserve some sugar mixed with spices to create chai sugar for decorating.

3-In a large bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and chai spice blend to distribute spices evenly.

4-In another bowl, cream the softened butter and powdered sugar together until light and fluffy (about 3 minutes). Add the egg and vanilla extract if using, mixing until combined.

5-Slowly add the dry ingredient mixture into the butter mixture by hand, mixing gently until a soft, stiff dough forms.

6-Shape the dough into a disk, wrap tightly, and chill for 1 to 2 hours. For easier handling later, soften the dough at room temperature for 10 minutes or knead gently if it cracks before rolling.

7-Roll the dough between two sheets of parchment paper to about 1/8 to 1/4 inch thickness.

8-Cut out snowflake shapes or other desired shapes with cookie cutters. Place the cutouts on a baking tray and freeze for 10 minutes while preheating the oven.

9-Bake cookies for 10 to 12 minutes, watching smaller cookies closely at 8 to 10 minutes, until edges become lightly golden.

10-Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

11-Prepare the glaze by whisking powdered sugar with water (and optional corn syrup and almond extract) until smooth and desired consistency is reached.

12-Dip the cookie faces into glaze or pipe icing onto them. Let the glaze set for 3 to 5 minutes, then immediately sprinkle chai sugar or additional sprinkles so they adhere well.