Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter, cookie butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, 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 and lightly golden but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days.