Heat the milk on the stove or in a microwave until nearly boiling.
Steep the tea bags in the milk for 5-10 minutes, then place the milk in the fridge with the tea bags still in it and cool completely.
Combine the flour, baking soda, baking powder, salt, and 1 tsp cinnamon in a medium bowl.
In the bowl of a stand mixer, cream the butter, sugar, cider mix, and vanilla using a mixer with the paddle attachment until light and fluffy.
Beat in the eggs one at a time until fluffy.
Gradually beat in the flour mixture. If you are using chocolate chips, stir them into the dough.
Preheat the oven to 350°F and place the dough in the fridge while the oven preheats.
Scoop roughly tbsp-sized balls of dough onto a parchment-lined baking sheet, roughly 3 inches apart.
Bake 12-14 minutes until the edges are lightly browned.
Let cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
In a small bowl, add the chai milk to the powdered sugar 1 tsp at a time, stirring as you go, until you reach a thick but smooth icing consistency.
To replicate the decoration shown in the photo above, separate roughly 2 tbsp of the icing into a separate bowl, mix in a drop of brown gel food coloring, and place the brown icing in a piping or ziploc bag. Cut a very small hole at the tip or corner of the bag.
In a small bowl, mix the remaining 2 tsp cinnamon, nutmeg, cloves, and ginger.
Using a silicone spatula, spread a small amount of icing on each cookie. Before the icing sets fully, dust the cookies with the spice mixture.
To replicate the decoration shown, spoon a small amount of the spice mixture into a small oval on each cookie, then pipe the brown icing into the shape of a mug around the oval.
If you want a thicker cookie, you can freeze the baking sheets with the portioned cookie dough balls for 10 minutes before baking.