In a large mixing bowl, cream together the butter, sugar, and vanilla until they are light and fluffy. Add the eggs and mix until they are evenly combined. Then, add the flour, baking soda, cinnamon powder, nutmeg powder, and salt, and beat the mixture until everything is well combined and a dough ball forms.

Prepare two sheets of baking paper. Take an appropriate amount of dough and place it between the two sheets of baking paper. Use a rolling pin to roll the dough to a thickness of 1/4 inch. Refrigerate or freeze the dough for later use.

Take the chilled dough out of the refrigerator and use cookie cutters to cut out the desired shapes. For half of the cookies, use a paring knife or cookie cutter to create eyes and a mouth. Place them on a baking sheet, cover, and return to the refrigerator to firm up for approximately 15-20 minutes. Roll out the remaining dough scraps and repeat the process with the other portion of dough.

Pull out the tray from the Typhur Dome, and line the bottom of the basket with a layer of aluminum foil to make it more even, which will help the cookies maintain a better shape during baking. On the top of aluminum foil, line a layer of parchment to keep cookies from sticking.

Carefully place the cookies in the cooking tray. Return the tray back to the Typhur Dome.

Remove the cookie from the tray.

After brushing the tops of the cookies with melted butter, sprinkle them with sugar. Alternatively, you can fill the cookies with melted chocolate or your favorite jam.