• Preheat the oven to 350 degrees F.
• Line 2 baking sheets with parchment paper and set aside.
• In a large bowl with electric mixer, beat together the butter and sugar until well combined, about 2 minutes.
• Add the egg and vanilla extract, and beat until combined.
• Add the eggnog, and beat until combined, scraping down the sides of the bowl as needed.
• Add the baking soda, cinnamon, nutmeg, ginger, and salt, and beat until combined.
• Add the flour, beating until combined.
• In a small bowl, add ¼ cup sugar and ¼ teaspoon nutmeg.
• With a cookie scoop, make dough balls that are approximately 2 tablespoons in size, rolling them into a ball.
• Roll each ball in the sugar/nutmeg mixture and set on prepared baking sheet, spacing them about 2" apart.
• Bake in the preheated oven for 9-10 minutes, until the edges look slightly golden. The centers will still look soft but they will set up as they cool.
• Cool on the baking sheets for 5 minutes and then transfer to a cooling rack to cool completely.

Make the Eggnog Buttercream

• In a large bowl with electric mixer, beat the butter for 1 minute.
• Add the powdered sugar, eggnog, vanilla, and nutmeg, beating until combined and creamy.
• Pipe or spread 2-3 tablespoon of buttercream between two cookies, repeating with all of the cookies.
• Enjoy!