To make the spice blend, combine all of the spices in a small bowl and whisk together.
Place butter in a small saucepan and set over medium heat. Cook, swirling every minute or so, until butter is foamy and beginning to brown, about 6 minutes. Remove from heat and transfer the butter to the bowl of a stand mixer and let cool to room temperature.
Meanwhile, whisk together flour, baking powder, baking soda, cream of tartar, salt, and 1 1/2 teaspoons Hawaij spice blend. Set aside.
When the butter is cooled, add sugar, and brown sugar to the mixing bowl. Beat with paddle attachment for about 1 minute, until all of the sugar is coated and the mixture has the consistency of wet sand. With the mixer on low speed, stream in olive oil and continue mixing until combined and homogenized.
Add the egg, vanilla, and molasses, and mix until combined, then gradually add dry ingredients, mixing until just incorporated and no dry streaks remain. The will be very wet, that’s ok!
Cover the bowl with plastic wrap and transfer to the refrigerator. Chill for at least 30 minutes. When the dough is chilled, scoop onto a parchment lined baking sheet. At this time, you can bake the cookies or transfer them to the freezer and bake them off a few at a time.
When you’re ready to bake, preheat the oven to 375° F and line a sheet pan with parchment paper. In a small bowl, combine sugar, demerara sugar, and Hawaij spice blend. Roll each cookie ball in the hawaij sugar and place on a baking sheet, spaced 1-2” inches apart. Bake for 8-10 minutes, until the tops are dry and cookies are set. Let cool on the pan for 5 minutes, then enjoy!