In a medium-sized bowl, mix together flour, spices, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed until fluffy, about 3 minutes. Mix in the vanilla extract.

Turn the mixer to low and gradually blend the flour mixture into the butter mixture until it is well combined, scraping down the sides of the bowl once or twice. The dough may feel dry and crumbly.

Bring the dough into a ball, cover, and chill for at least 1 hour.

Preheat the oven to 325°F (165°C), fan assist. Then line 2 cookie sheets with parchment paper and set aside.

On a lightly floured surface, roll the dough out to 1/4 inch (6 mm) thick.

Cut your cookies using a 2 x 3 inch (5 x 7 cm) fluted rectangle cutter and carefully transfer to your cookie sheet.

Bake for 16-18 minutes until golden and brown. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 10 days.