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In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice.
In a separate large bowl, use an electric mixer to cream butter and sugars until fluffy, about 3 minutes. Add eggs and vanilla and beat an additional 1-2 minutes.
Pour the dry ingredients into the butter mixture and mix on low speed just until the flour is incorporated. Do not overmix.
Refrigerate the dough for at least 30 minutes, or overnight.
When ready to bake, preheat the oven to 350°F.
For the topping, mix the granulated sugar and chai spice in a small bowl.
Scoop the dough into 1 ½ tablespoon scoops and roll each into a ball. Roll the ball in the chai-sugarmixture.
Arrange about 3-inches apart on a cookie sheet. Bake for 7-10 minutes, or until the edges of the cookies are just starting to turn brown.
Allow to cool on the cookie sheet for several minutes, then transfer to a wire cooling rack.