Two Cups Flour

Cookie Dough
2 In a large bowl, combine flour, spices, and salt. Hand whisk to evenly distribute ingredients and set aside.
3 In the bowl of a stand mixer, (or a large bowl using a handheld mixer) beat together softened butter with brown sugar until a creamy paste is formed. 1-2 minutes.
4 Add the egg and molasses to the butter mixture. Mix on medium until smooth, scraping sides and bottom of bowl with spatula as needed.
5 Next, spoon in the flour mixture a third at a time. Mixing in between each addition until all is incorporated and a smooth cookie dough is formed. Scrape bottom and sides of the bowl as needed.
6 Pre-measure cookie dough balls before chilling. Take a 1.5 tablespoon capacity cookie scoop and measure out dough into 1 ½ inch balls. Place the cookie balls on a parchment paper lined cookie sheet or dish, cover the dish with plastic wrap and refrigerate for 2 hours or overnight. 
23 Scooping the dough before chilling is much easier than after the dough is cold. Chilling the dough allows the dough to rest and butter to firm, preventing cookies from spreading too much in the oven.
7 Preheat Oven to 350F (180C) and line a rimmed cookie sheet with a double layer of parchment paper. Bake in batches.
9 After cookie dough has properly chilled, roll the cookie dough balls in between the palms of your hands to pack and smooth. Place a cookie ball in the bowl of granulated sugar, gently roll to coat completely. Repeat with remaining dough balls.
10 Place dough balls on prepared baking sheet and space them 2 inches apart. One baking sheet should be able to fit 9 cookies at a time.
11 Use a rounded 'teaspoon' measuring spoon to press a perfect 'thumbprint' into your cookie dough. (only press halfway down)
12 Transfer baking tray to the middle rack of the oven and bake cookies for 8-10 minutes until they are set but still soft. 
13 Don't over bake cookies until they are hard. They will firm as they cool.
14 Place baking sheet on a wire cooling rack. Immediately after removing cookies from the oven, take your teaspoon and gently reshape the 'thumbprint' while cookies are still warm. Just enough pressure to adjust the shape. 
15 Let cookies cool on the cookie sheet for 5 minutes. They will firm as they cool. Then, transfer cookies to a wire cooling rack to cool completely before filling with eggnog white chocolate.
Eggnog White Chocolate Filling
18 Warm the eggnog and combine with white chocolate chips in a microwave safe bowl. Heat for 1.5 minutes in microwave, stirring every 30 seconds until melted and smooth.(You can also use a double boiler if preferred.)
19 Transfer eggnog white chocolate to a piping bag. Pipe into thumbprint of cooled cookies.
20 Allow chocolate to set for 30 minutes to an hour after filling.
21 Sprinkle with cinnamon or grated nutmeg!
22 Store cookies in an air tight container at room temperature.