• Pre-heat oven to 350 degrees and line two large baking sheets with parchment paper or a Silpat.
• In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
• Add egg and mix until combined. Beat in molasses and eggnog.
• Mix the dry ingredients into the wet ingredients until just blended, taking care not to over-mix.
• Place remaining 3 Tbsp sugar in a bowl. Using your hands, form balls with about 2 Tbsp of dough at a time. Roll balls in sugar and place on prepared baking sheet about 2 inches apart. Use your hand to gently flatten the dough balls a bit.
• Bake for 8-10 minutes until cookies are just turning golden around edges but are still soft. Let cool on baking sheet for a few minutes before moving to wire racks to cool completely.
• When cookies are cooled, dip in eggnog icing to coat half the cookie. Top with sprinkles and let rest for about 20 minutes to allow icing to harden.

Eggnog Icing

• In a medium bowl, add confectioners' sugar, 4 Tbsp eggnog, and salt. Whisk together. Consistency should be dip-able, but not too thin. Add additional Tbsp eggnog if needed.