In a medium bowl add the flour, cinnamon, nutmeg, ginger, salt, and baking soda together. Whisk together thoroughly to combine and aerate. Set aside.

In a large bowl or the bowl of a stand mixer, cream the butter together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.

With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.

Refrigerate the dough for at least half an hour.

When the dough is thoroughly chilled, preheat the oven to 350F.

Combine the leftover dough into a ball again, and roll out again. Only do this once, as reworking the dough too many times will result in tough cookies.

Bake cookies for roughly 9-10 minutes. Watch the oven very closely after the 7 minute mark. Because of the thinness and high sugar content, the cookies are a lot like caramel and can go from perfect to burnt in a flash.

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.

Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the Biscoff spread and beat until thoroughly blended.