Combine first seven ingredients (through the nutmeg) in a medium bowl.
In a separate, larger bowl, beat butter with brown sugar and molasses until fluffy, at least three full minutes. Beat in eggs, one at a time, followed by the vanilla until everything is smooth.
Slowly start to beat the flour mixture into your butter mixture. Wrap dough in plastic wrap, place in a zip-tight plastic bag, and refrigerate at least one hour.
When ready to bake, preheat oven to 350 and remove dough from the fridge.
Roll dough out on a well-floured surface to 1/4 inch thickness. Cut out with cookie cutter(s), and place at least 2 inches apart on a parchment paper-lined cookie sheet.
Bake at 350 for 12-14 minutes, or until edges are firm and lightly browned (the middles might be a little soft and that is okay!). Remove from oven and let cool on the pan for a few minutes before carefully removing to a wire rack to cool completely.
To decorate: add white chocolate chips to a sturdy zip-lock bag. Close and place in microwave. Microwave for 15 second increments, massaging the bag between sessions, until white chocolate is melted. Snip off a corner of the bag and pipe faces or desired decorations onto cooled cookies. Add additional sprinkles or candies if desired.