In a small bowl, combine the ground cinnamon, cardamom, ginger, nutmeg, allspice, and cloves, and set the mixture aside.

Preheat the oven to 350°F (180°C) and line two baking sheets with silicone mats or parchment paper for easy cleanup.

In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture becomes light and fluffy. Add the egg and vanilla extract, beating until fully incorporated. Gradually mix in the all-purpose flour, chai spice mix, baking powder, baking soda, and salt until the dough is smooth and well-blended.

In a separate shallow bowl, combine the white sugar and chai spice mix for the coating.

Shape the cookie dough into small, tablespoon-sized balls. The dough will be slightly sticky, but it should form a ball without too much difficulty. Roll each dough ball in the chai sugar mixture until fully coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10 to 13 minutes, or until they begin to crack on top and appear slightly set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.