Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the cookie butter, egg, and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for maximum chewiness.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature.