Mix the flour, spices, baking soda, baking powder, salt, and other ingredients in a medium bowl.
Cream the butter, sugar, and brown sugar together in a separate large bowl using a low speed electric mixer. Put the vanilla extract in there.
Blend the flour mixture into the butter mixture gradually until everything is thoroughly incorporated. The dough could seem brittle and dry.
The dough should be rolled into a ball, covered, and chilled for at least one hour.
Pre-heat the oven to 350°F (180°C) while the cookie dough chills. Grease and line 2 cookie sheets, and set them aside.
Roll out the dough to a thickness of 1/4 inch once it has chilled.
With the help of an offset spatula, carefully move each cut-out cookie to the baking sheet that has been previously prepared (this ensures the cookies keep their shape)
Bake for 12 to 15 minutes, or until browned and golden. Take out of the oven and let everything cool completely on a cooling rack.
For up to 10 days, these can be kept sealed in an airtight container and kept at a cool room temperature.