**Make the Spiced Sugar**: In a small bowl, whisk together the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Set aside.

**Prepare the Brown Butter**: Melt the butter in a pot over medium heat. Simmer until the butter foams and gives off a nutty scent, turning golden brown, about 5-8 minutes. Transfer to a bowl and refrigerate until solid but still soft.

**Preheat and Prep**: Preheat the oven to 350°F. Line two baking sheets with parchment paper.

**Mix Dry Ingredients**: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.

**Cream the Butter and Sugar**: In a large bowl, whip the cooled brown butter with an electric mixer on high speed until fluffy, about 1 minute. Add the brown sugar and beat until creamy, about 2 minutes.

**Add Wet Ingredients**: Mix in the egg yolks and vanilla on medium speed until pale and fluffy, about 1 minute.

**Combine Dry and Wet**: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

**Form Cookies**: Scoop the dough into 22 portions using a 2-tablespoon cookie scoop. Roll into balls and then roll each ball in the spiced sugar mixture.

**Bake**: Place 8 cookies at a time on the prepared baking sheets. Bake for 11-12 minutes.

**Cool and Serve**: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

These chai cookies are perfect for cozying up with a cup of tea or sharing with friends and family during the holidays!