Step 1: Mix Dry Ingredients

• Preheat your oven to 350°F (175°C).
• In a medium bowl, whisk together the flour, baking soda, nutmeg, and cinnamon until evenly combined. Set aside.

Step 2: Cream Butter & Sugar Together

• In a large mixing bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
• Add the room temperature egg and eggnog. Beat until fully incorporated, ensuring there are no streaks remaining.

Step 3: Combine Wet & Dry Mixtures

• Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula.
• Mix until just combined. Be careful not to overmix to ensure your cookies remain soft and chewy.

Step 4: Shape & Bake

• Using a tablespoon-sized scoop or cookie scoop, portion out the dough onto a parchment-lined baking sheet. Space the cookies about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set but slightly undercooked for that soft, chewy texture.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 5: Prepare the Eggnog Glaze

• While the cookies cool, prepare the glaze by mixing the powdered sugar and eggnog in a small bowl. Stir until smooth and spreadable.
• If the glaze is too thick, add more eggnog, a teaspoon at a time, until you reach the desired consistency.

Step 6: Glaze the Cookies

• Once the cookies have cooled completely, drizzle the eggnog glaze generously over the tops of each cookie.
• Let the glaze set for a few minutes before serving.