In a large mixing bowl, cream together the softened salted butter (3 sticks), light brown sugar, and real vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing each until fully incorporated. Add the flour, baking soda, cinnamon, ginger, cardamom, allspice, nutmeg, salt, and black pepper. Continue to beat until everything is well combined and a dough forms a cohesive ball.

Generously dust your work surface with extra flour to prevent sticking. Divide the dough from Step 1 into two halves and flatten each into a disk shape. Roll each disk out to 1/4 inch thickness. Using your favorite autumn or winter cookie cutter, cut out shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover and place the baking sheet in the freezer until cookies are firm, about 15–20 minutes. Gather any leftover dough scraps, re-roll, and repeat the process.

Preheat your oven to 350°F (175°C). Bake the chilled cookies on the middle rack for 8–12 minutes, or until they are just lightly golden around the edges, depending on if you prefer a softer or slightly crisp cookie. Allow the baked cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. I like to slightly underbake for a chewier texture.

Add 1 stick of room temperature salted butter to a skillet set over medium heat. Cook, stirring frequently, until the butter browns lightly and smells toasty, about 2–3 minutes. Remove from heat and transfer the browned butter to a mixing bowl. Let it cool to room temperature before proceeding.

To the bowl with the cooled browned butter from Step 4, add the remaining stick of room temperature salted butter and the cream cheese. Add the confectioners’ sugar and maple syrup. Beat the mixture until light and fluffy. Finally, add the vanilla extract and incorporate until smooth. If the frosting feels too loose to spread, add extra confectioners’ sugar to thicken to your desired consistency. For extra flavor, I sometimes add a pinch of cinnamon to the frosting.

If using, dip half of each cookie into melted white chocolate to coat approximately 1/3 of the top, then sprinkle with the chai spice sugar blend while the chocolate is still wet. Spread a generous amount of the prepared maple cream cheese frosting over the undipped halves of the cookies. Place a matching dipped cookie on top of each frosted half, dipped side up, pressing gently to adhere. Cookies can be served immediately or stored in an airtight container for up to 3 days. To make every bite special, I like to serve these cookies slightly chilled so the frosting sets up perfectly.