Chewy Chai-Spiced Sugar Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon ground cloves
• 1 cup unsalted butter at room temperature
• 1 egg at room temperature
• 1/2 teaspoon vanilla extract

Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, baking soda, baking powder, and salt and set aside.

In a medium bowl, combine the sugar, cinnamon, cardamom, ginger, allspice, black pepper, and cloves. Remove 1/4 cup of the sugar–spice mixture and set aside for rolling the cookies.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar–spice mixture until light and fluffy, about 2 minutes.

Beat in the egg and vanilla extract, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined.

Roll the dough into 1-inch balls. Roll each ball in the reserved sugar–spice mixture. Place dough balls about 1 inch apart on prepared baking sheet.

Bake until puffed, golden, and the surface starts to crack, about 8 to 10 minutes. Remove cookies from oven and let stand on baking sheet for 2 minutes before transferring to wire racks
to cool.