Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground allspice
• 0.25 teaspoons ground cloves

Instructions

1. 1 Stir cinnamon, cardamom, ginger, nutmeg, allspice, and cloves together in a small bowl; set aside.
2. 2 Place butter into a light-colored, medium-sized saucepan over medium-low heat. Cook, stirring often, until butter begins to brown and smells nutty, 5 to 7 minutes. Pour butter into a large mixing bowl, and let cool for about 15 minutes.
3. 3 To the bowl with the browned butter, add brown sugar, 2 tablespoons white sugar, 1/4 cup caramel sauce, egg, and vanilla; mix until combined. If caramel sauce is very thick, chunks of caramel may remain; clumps of caramel smaller than 1/2-inch are okay. Mix in flour, 1 1/2 teaspoons of the chai spice mix, baking powder, baking soda, and salt until combined. Chill dough in the refrigerator for 30 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
5. 5 In a small bowl, stir together 1/4 cup white sugar and 1 tablespoon of chai spice mix.
6. 6 Remove dough from the fridge, and scoop out a 1 tablespoon-sized piece of dough and roll into a ball. Roll dough ball in the chai-sugar mixture until coated. Place on the prepared baking sheet. Repeat with remaining dough and place dough balls 2 inches apart onto the prepared baking sheets.
7. 7 Bake cookies in the preheated oven until they begin to crack on top and look slightly set, 10 to 12 minutes. Allow cookies to cool on the pan for a few minutes before removing to a wire rack to cool completely. If desired, drizzle cooled cookies with extra caramel sauce.

Nutrition per serving