Beat the butter on high speed for about 30 seconds.
Add brown sugar, chai tea, vanilla, baking soda and salt. Beat again until light and fluffy.
Stir in the flour (the dough will very stiff, and a little crumbly).
Divide the dough in half, wrap each piece in plastic wrap and chill for about an hour.
Pre-heat oven to 375°F.
Roll half the dough out on to a lightly floured surface until 1/4" thick. Use a 2 inch cookie cutter to cut circles out of the dough. Re-roll the scraps and keep cutting more circles until you’ve used up all the dough. Repeat with the second half of the dough.
Bake for 8-10 minutes or until the edges start to turn golden brown.
Transfer to a cookie sheet to cool completely.
For the Icing
Combine all the ingredients together in the bowl of stand mixer. Mix on low speed for 30 seconds, then beat on high speed until well combined. (If the icing is a little too runny, add some more icing sugar. If it is too dry, add a little more water.)
Transfer the icing to a piping bag, fitted with a Wilton #2 round piping tip (i.e. a very small, round, tip).
Pipe a snowflake onto each cooled cookie. Allow the icing to set firm before serving.
Notes
Recipe Source: Better Homes and Garden Ultimate Cookie Book