Preheat your oven to 350 °F (175 °C). Line two baking sheets with non‑stick baking mats or parchment paper.

In a mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Beat the mixture for 2 to 3 minutes until it becomes light and fluffy.

Add the eggs, eggnog and vanilla extract to the bowl. Beat for 1‑2 minutes or until well combined.

Add the salt, baking soda, ground nutmeg and the all‑purpose flour to the bowl. Mix on low speed until just blended — avoid over‑mixing.

Scoop out portions of dough using a tablespoon (lightly greased with cooking spray to prevent sticking) and place them on the prepared baking sheets, spacing each one about 2 inches apart.

Bake one pan at a time for 10‑13 minutes or until the edges are golden brown.

Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

While the cookies cool, make the frosting: in your mixer, beat the softened butter until light and fluffy. Add the eggnog and beat until smooth.

Gradually add the powdered sugar and salt, then beat on low speed until the frosting is smooth and fluffy. If it’s too thick, add more eggnog one teaspoon at a time to reach desired consistency.

Spread a layer of frosting on each cooled cookie, then top with holiday sprinkles. Serve and enjoy.