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

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Mix in the vanilla extract and the large egg until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.

Gradually add dry ingredients to the wet mixture, stirring gently until a cohesive dough forms.

Shape the dough into 1-inch balls and place them on the prepared baking sheet, flattening slightly.

Bake for 10-12 minutes until golden edges with slightly soft centers are visible.

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

Heat the heavy cream in a saucepan until simmering, then whisk together brown sugar and cornstarch, adding to cream until it thickens.

Spoon the creamy topping mixture generously onto each cookie.

Broil topped cookies for 1-2 minutes until the sugar caramelizes, watching closely.

Let cookies cool slightly before serving to allow the topping to set.