Preheat the oven to 350 degrees F. Spray one 6-inch round cake pan with nonstick spray, line with parchment paper, and set aside. Line a small baking sheet with parchment paper, as well. Set aside.
In a medium-size mixing bowl, whisk together the flour, baking powder, salt and spices. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy.
Stir in the egg, egg yolk, and vanilla. Mix until smooth.
Stir in the dry ingredients until no streaks of flour remain.
Form a ball with the dough and wrap in plastic wrap. Refrigerate for 30 minutes.
With 8 ounces of the dough, shape the cookie dough into a flat 6-inch circle to place inside the 6-inch cake pan.
With the remaining cookie dough, roll it out to about 1/4” thickness on a floured surface. Using a 2-inch round cookie cutter, cut out cookies. You’ll get about 15 to 20 cookies.
Place both the small baking sheet of cookies and the cake pan with cookie dough in it in the oven at the same time. Set two timers: one timer for 10 minutes for the small cookies, the second timer for 15 to 18 minutes for the cookie layer.
Remove from oven and allow to cool completely before using in and on the cake.