Make the cookie coating first, set aside.
Mix together flour, baking soda, baking powder, nutmeg, salt, and cream of tartar. Set aside.
In a separate bowl, cream room temperature butter and vanilla extract together. Add sugar and mix until fluffy. Add eggs and eggnog and mix well.
Stir in dry ingredients. Stir until just combined. Do not overmix.
Scoop out 1-inch balls and shape into balls using your hands.Roll each cookie dough ball through the sugar coating mixture and place on a plate or cookie sheet.Place cooking sheet into the refrigerator for at least 1 hour. When ready to bake, preheat oven to 350 degrees. Cover cookie sheet with parchment paper and place 6-8 cookies on a cookie sheet at a time bake 8-10 minutes. Allow 5-10 minutes to cool before removing them from the baking sheet. Drizzle with glaze when cookies are completely cool.
- Chill time: These cookies cook up better after chilling in the refrigerator for at least an hour. This allows time for the flavors to develop and prevents them from spreading out too much on the tray.
- Add icing to cooled cookies: The cookies must be fully cooled before icing.
- Use a cookie scoop: This makes for even-sized cookies which look better but also cook more evenly. If you don't have one, a tablespoon measure works well too!
- Make ahead: Yes, simply roll out the cookie dough balls ahead of time and store in the freezer. Make sure you thaw slightly in the fridge before baking.
- Best shape: Lightly push down on each ball before baking.
- Less eggnog flavor: Omit the eggnog in the glaze and use regular milk for a more subtle eggnog flavor, coming just from the cookie.
Calories: 121kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 41mg | Fiber: 1g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg