Step 1: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 2: Beat in the egg, vanilla extract, and Biscoff cookie spread until well combined.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 5: Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours, for easier handling.
Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand or a fork.
Step 8: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Step 9: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 10: Once cooled, decorate with melted white chocolate tinted with black food coloring for spiderwebs, or add candy eyes for spooky faces.