In a saucepan, melt the butter over medium heat. Add the chai tea leaves (chai patti) and simmer for 3–5 minutes, stirring occasionally.
Strain the butter into a mixing bowl. Add the flour, the ground cinnamon, ground ginger, ground allspice, ground cardamom, and ground cloves, then mix until well combined.
Grate the fresh nutmeg into the butter mixture, stir until well combined, then refrigerate until the mixture is firm but still soft enough to beat.
Beat the chilled butter mixture until light and creamy.
Add the light brown sugar and beat until smooth and fluffy.
Add the egg yolks and heavy cream. Beat until fully incorporated.
Add the vanilla extract and molasses, then mix until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Continue mixing until a soft cookie dough forms.
Scoop the dough into equal portions and roll each into a ball.
Roll each dough ball in the prepared spiced sugar until evenly coated.
Arrange the coated dough balls on a parchment-lined baking sheet, leaving about 2 inches between each cookie.
Bake in a preheated 350°F (175°C) oven for 11–12 minutes, or until the edges are set.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy.
