In a large bowl whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg and salt.
In a separate bowl whisk together vanilla extract, eggnog, butter and egg.
Stir both sugars into the liquid mixture. Slowly add the flour mixture stirring until barley incorporated.
Place in freezer for at least 30 minutes.
For the coating, whisk together the sugar, cinnamon and nutmeg in a small bowl.
Preheat the oven to 350 degrees F.
Take the cookie dough out of the freezer and roll into 1 inch balls, dust with the sugar mixture and place on parchment lined cookie sheet.
Bake for 9-12 minutes, cool on wire rack.