Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the vanilla extract and large egg, mixing until well combined, about 1 minute.

In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.

Flatten each cookie ball with your fingers or a spoon to create thick disks, about ½ inch tall.

Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.

Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Simmer the heavy cream in a saucepan over medium heat for 3-5 minutes, stirring occasionally.

Combine brown sugar and cornstarch in a small bowl, then whisk into the simmering cream, cooking until thickened, about 2-3 minutes.

Spoon the cream mixture generously onto each cooled cookie.

Broil the cookies for 1-2 minutes until the topping is golden and caramelized, watching closely.

Allow the topping to cool slightly before serving.