In a small bowl, stir together flour, baking soda, baking powder, cinnamon, cardamom, ginger, cloves and allspice. Set aside.
In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients.
Scoop the dough into about 18-20 1-1/2" inch balls.
In a small bowl, combine the ingredients for the chai spice.
Roll the dough balls in the chai spice and place on an ungreased cookie sheet.
Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.*
Refrigerate the cookies for at least 1 hour.
Sprinkle the top of the cookies with extra chai spice right before baking.
Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
Store in an airtight container.
*If you flatten the cookies after they chill, they get the lighter color "broken" edges look.The calories shown are based on the cookies being cut into 20 pieces, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**