1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside.
3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and vanilla extract mix until well combined.
5. Add the eggnog and mix until well combined.

6. Add the dry ingredients and mix until the dough is well combined. It will be  a little sticky, but should still be workable. Do not over mix.

7. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 9-11 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

10. If using the icing, combine the powdered sugar, 2 tablespoons of eggnog and nutmeg in a small bowl and whisk to combine. Add additional eggnog, as needed.

11. Drizzle the icing over the cookies and allow to dry. The icing will firm up and no longer be sticky, but won’t be as hard as something like royal icing.

12. Store the cookies in an airtight container at room temperature. Cookies should stay soft and chewy for 3-4 days.