Combine flour, spices, baking soda, baking powder and salt in a bowl.
Using a stand mixer on medium speed, cream together butter and sugars until well combined, 2 or 3 minutes. Add the vanilla extract and mix.
Gradually add the flour mixture into the butter mixture until combined – do not overmix.
Bring the dough into a ball, flatten into a disc and roll out ¼” thick (about a 10x12” rectangle) between two pieces of plastic wrap or parchment paper. This will keep you from using additional flour for rolling.
Without removing the parchment or plastic wrap, transfer onto a cookie sheet. Chill for at least one hour.
Preheat oven to 325° convection and line cookie sheets with parchment paper.
Remove parchment or plastic wrap from chilled dough. Cut into rectangular shapes with a crimped pastry cutter. You can also cut round shapes if you prefer, using a 2” crimped cutter. Bake about 15 minutes until golden brown.