Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.

In a large mixing bowl, beat 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy, about 3-5 minutes. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using chocolate chips or nuts, gently fold them in.

Using a cookie scoop or tablespoon, portion out the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are golden and the centers look slightly underbaked.

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer to a wire rack to cool completely.