Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.

Place 1/2 cup granulated or sanding sugar in resealable plastic bag. Add 5 drops of McCormick® Assorted Food Colors and Egg Dye. Add more food color, a drop or two at a time, if more intense color is desired. Seal bag and knead gently until color is evenly distributed. Spread in thin layer on baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.

Preheat oven to 375°F. Roll dough into balls and shake in colored sugar. Place on cookie sheet and press down with bottom of the glass to flatten the cookie. (OR you can: Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.)

Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. (My oven I did one batch at 14 minutes and the second batch at 12 minutes. The shorter time were softer cookies.)