In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Add 1 teaspoon each of ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground nutmeg, along with 1 tablespoon of instant espresso powder. Ensure the dry ingredients are well combined and free of lumps, then set this bowl aside while you prepare the wet mixture.

Using a handheld mixer or stand mixer, beat together 1 cup of softened unsalted butter, ¾ cup of brown sugar, and ¾ cup of granulated sugar in a separate large bowl on medium speed for 3-4 minutes until light and fluffy.

Add in 1 large egg, 1 egg yolk, and 1 tablespoon of vanilla extract into the creamed mixture. Mix until the egg is fully incorporated, then gradually pour in ½ cup of strongly brewed and cooled chai tea, mixing until smooth.

Slowly add the dry ingredients mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded scoops of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers are set.

Once baked, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

To prepare the Vanilla Chai glaze, whisk together 1 cup of powdered sugar, ½ teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract. Gradually add 2-3 tablespoons of chai tea or milk until smooth.

Once the cookies have cooled, drizzle the glaze over each cookie and let it set before serving.