Brown the butter over the stove and place in a mixing bowl. Once cooled slightly, add the sugars and mix at medium speed until blended. Add in eggs, one at a time, and vanilla. Mix for 1 minute more.

In a large bowl, whisk together the flours, cinnamon, allspice, cloves, ginger, sea salt, and cardamom. Add to the brown butter mixture, mixing on low until mixture comes together with no crumbs. Separate into two equal halves and pat each mound of dough into a disc.

Place each dough disc between two layers of parchment paper. Roll the dough to 1/4- to 1/2-inch thick. Pull rolled dough onto a baking sheet and chill in the freezer for 5-10 minutes or in the fridge for 10 to 20 minutes, max.

If using cookie stamps, dip stamps in some flour and dust off excess. Evenly and firmly press the cookie stamp onto the dough, and then use a round cutter to cut cookie from dough. Move the cut-out cookie with a spatula to parchment paper-lined baking sheets. Repeat with the remaining cookies.

Preheat the oven to 375F with a rack in the top third of the oven.

Place cookies in the freezer for 30 minutes and then place on top rack of oven, directly from the freezer. Bake for 7-9 minutes.

In a small bowl, whisk together the powdered sugar, maple syrup, maple extract, if using, and milk until you have a thin glaze.

Dip cooled cookies into glaze, letting excess drip back into the bowl.

Set cookies on a cooling rack to dry completely. Enjoy!