1. In a medium bowl, combine flour, cinnamon, nutmeg, soda, and salt.
2. In a large bowl, beat butter, cane sugar, and brown sugar with an electric mixer on medium until light and fluffy. Turn mixer to low; add egg and vanilla extract.
3. Add eggnog and dry ingredients alternately to butter mixture just until combined. Cover and refrigerate for 30 minutes.
4. Preheat oven to 350°F. On a generously floured surface, roll half of dough to ⅛-inch thickness. Return remaining dough to the refrigerator. Use cookie cutters to cut desired shapes. Transfer to ungreased baking sheets. Repeat with remaining dough, rerolling scraps.
5. Bake for 8 to 10 minutes. Transfer cookies to a wire rack and cool completely.
6. In a medium microwave-safe bowl, combine melting wafers, coconut oil, and rum extract. Microwave at 50% power for 30 seconds. Stir. Continue microwaving at 50% power for 30-second intervals until mixture melts, stirring frequently.
7. Dip half of each cookie into melted white chocolate; gently shake off any excess. Top with candy sprinkles, if desired. Place on waxed paper until chocolate sets. Store cookies in a sealed container for up to a week. 

Each cookie contains: 108 calories, 5 g fat, 4 g saturated fat, 0 g trans fat, 11 mg cholesterol, 26 mg sodium, 14 g carbohydrates, 0 g fiber, 9 g sugar, 1 g protein. Daily values: 1% vitamin A, 0% vitamin C, 1% calcium, 2% iron.