In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, cloves, and cardamom), baking soda, baking powder, and salt.
In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed.
Gradually blend the flour mixture into the butter mixture until it is well combined.
Divide the dough into flat discs. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
Roll out half of the dough at time to 1/4 inch thickness between two sheets of parchment paper or two silicone mats. Cut out using your favorite cookie cutters. They do spread a little bit so don't choose something with an intricate shape.
Bake for 20 minutes or until the edges of the cookies are lightly browned. They will still be soft. The cookies crisp up as they cool.
Cool on cooling rack before serving.
Adapted from Matzo & Rice's Biscoff (speculoos) cookie recipe. Store in an airtight container at room temperature for up to one week or freeze for several months.Although I usually recommend baking these at 1/4" thick, roll the cookies out thinner if you plan to use an intricate cookie cutter design. It will also make double the cookies.