Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper.

Whisk together the dry ingredients in a bowl. Combine the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt.

Cream the butter and sugar until light and fluffy. Mix the room temperature unsalted butter with sugar until creamy.

Add the egg and vanilla extract to the creamed mixture. Beat well until fully combined.

Incorporate the eggnog into your mixture. Blend until everything is perfectly united.

Stir in the dry ingredients slowly, forming a soft and slightly sticky dough.

Shape the dough into 2-tablespoon balls. Roll each ball in additional sugar and place on baking sheets.

Bake for 9–11 minutes. Keep an eye on them until edges turn golden, but centers should remain soft.

Cool the cookies on the sheets for 4–5 minutes before transferring them to a wire rack.

For the icing, whisk together powdered sugar, eggnog, and a pinch of nutmeg until smooth. Drizzle over cooled cookies.