In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice and cloves. Set aside.
1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon cardamom, ¼ teaspoon allspice, ¼ teaspoon cloves
Preheat oven to 350F. Line large baking sheets with parchment paper or silicone baking mats.
Whisk the flour, baking powder, 1 teaspoon of the chai spice mix and salt together in a medium bowl. Set aside.
1½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon chai spice mix, ½ teaspoon fine sea salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar and orange zest on medium speed until light and fluffy.
½ cup unsalted butter, room temperature, ½ cup brown sugar, ¼ cup granulated sugar, ¾ teaspoon orange zest
Beat in the egg and vanilla.
1 large egg, 1 teaspoon pure vanilla extract
Add the flour mixture and beat on low until just combined.
In a small bowl, whisk together the remaining chai spice and 3 tablespoons of granulated sugar.
3 tablespoons granulated sugar, remaining chai spice
Portion out the dough using a 1 tablespoon ice cream scoop or measuring spoon.
Roll the portioned dough into balls.
Roll each ball in the spice/sugar mixture to coat and place the dough balls 2" apart on the prepared cookie sheets.
Use the back of a ½ teaspoon measuring spoon, or your thumb to make indentations in the center of the dough balls.
Spoon a heaping ½ teaspoon jam into each indent.
½ cup cranberry jam, or sauce
Bake for 9-11 minutes, until the edges start to lightly brown and the cookies look just set. Do not over bake.
Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, dust the cookies with confectioners’ sugar. The sugar will melt into the jam centers, but remains on the cookie edges.
confectioners' sugar for dusting