Scoop out dollops of cookie butter (about 2 teaspoons per dollop) onto a wax paper-lined baking sheet. Freeze cookie butter dollops until solid, about 45 minutes.

Whisk together the flour, cornstarch, baking soda, baking powder, spices, and salt in a medium bowl; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and 1/3 cup of granulated sugar for 2 to 3 minutes, until pale and fluffy. Beat in the egg, followed by the molasses, maple syrup, and vanilla. Slowly add the dry ingredients, mixing until just combined. Cover and chill the dough for at least 1 hour.

Preheat oven to 350ºF and line a baking sheet with parchment paper. Place the 2 Tablespoons of granulated sugar in a small bowl.

Use your hands to scoop out about 2 Tablespoons of dough, flatten, place a cookie butter dollop in the center, wrap the dough around the dollop, then roll into a ball, making sure that the dough is fully sealed around the cookie butter. Roll in sugar. Place onto prepared baking sheet, and flatten cookie slightly. Repeat with the remaining cookie butter dollops and dough.**

Bake cookies for 8-10 minutes, or until cookies look puffed and edges are set. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.