• In a medium sized bowl with a hand held mixer (or in a stand mixer) cream together both sugars, and softened butter until light and fluffy (about 3 minutes).
• Add the eggs, eggnog, and vanilla; mix until just combined.
• Add flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and salt; blend together until fully incorporated. Do not overmix.
• Refrigerate dough for 30-60 minutes or until you can easily roll dough in hands without it losing its shape.
• While dough is refrigerating, make sugar mixture by combining granulated sugar, nutmeg, and cinnamon. Stir until fully combined and set aside.
• Preheat oven to 350 degrees. Line a large rimmed baking sheet (or 2) with parchment paper or a silpat.
• Once dough is slightly hardened, make a ball of dough that is about 1-inch in size.
• Roll the ball into the sugar mixture, making sure to coat it completely. Repeat for the remaining dough.
• Place the prepared baking sheet and bake for 9-11 minutes.
• Let cool 5 minutes on the baking sheet out of the oven then transfer to a cooling rack to cool completely.
• Allow cookies to cool completely before topping with icing (if desired).
• Allow cookies to cool completely before topping with icing.

Icing Instructions (optional)

• Combine al licing ingredients: powdered sugar, eggnog, cinnamon, and nutmeg and stir until all of the ingredients are mixed together.
• Drizzle onto the top of each cookie once they are completely cooled. Garnish with sprinkles if desired. NOTE: It takes 1-2 hours for the icing to set completely on the cookies. Do not over drizzle with icing.