In a medium bowl, combine flour, baking soda, baking powder, fine sea salt, cinnamon, cardamom, ginger, cloves, and nutmeg. Whisk until well combined and set aside.

In a large mixing bowl, beat butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until light and fluffy.

Add egg, egg yolk, vanilla extract, and cooled black tea to the creamy mixture. Mix on low speed until fully combined, scraping down the sides as needed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in optional mix-ins, if desired.

Cover dough with plastic wrap and chill in the refrigerator for 20-30 minutes. Preheat oven to 350°F (175°C) during this time.

In a small bowl, mix granulated sugar, ground cinnamon, ground cardamom, and ground ginger for the coating.

Scoop chilled dough, roll in the coating mixture, and place on a lined baking sheet with space between each ball.

Bake cookies for 9-11 minutes until edges are set and centers are soft. Avoid overbaking.

Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.