Cream the butter, sugar, and brown sugar together until the mixture is light and creamy.
Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix to combine.
In a separate bowl, stir the flour, salt, baking soda, and spices together. Add the the dry ingredients to the butter mixture. Use a spatula to combine, forming a stiff dough.
Cover the bowl with plastic wrap and let it chill in the fridge for at least 2 hours. The chilling process is key to the flavor and chewiness of the cookies. If possible, refrigerate it overnight.
Before baking the cookies, preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking matt.
Scoop about 2.5 Tablespoons of cookie dough onto the prepared baking tray, leaving 2 inches between them. Lightly flatten the top with the bottom of a glass.
Bake the cookies for 10-12 minutes or until the edges are set and lightly golden. More cooking time will result in crispy cookies, less cooking time more chewy cookies.
Cool on the baking sheet for a couple of minutes, then move to a wire rack to cool completely.
Notes
These cookies work well with a medium or large cookie scoop. You can use a small cookie scoop to get more, smaller cookies. Just take a couple of minutes off the bake time. These cookies are fabulous on their own. You can also drizzle them with a simple vanilla powdered sugar glaze or a drizzle of melted white chocolate.