Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the cookie butter to the creamed mixture and beat until fully combined.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spaced about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature.