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

Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Incorporate the vanilla extract and the large egg into the mixture and mix until fully combined, about 1 minute.

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

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

Scoop out tablespoonfuls of dough and roll them into 1-inch balls, placing them on the prepared baking sheet.

Using the back of a spoon or your fingers, gently press down on each cookie dough ball to flatten them.

Bake the cookies for 10-12 minutes until the edges are golden and the centers are set.

Let the cookies cool on the baking sheet for about 5 minutes before transferring.

To create the topping, simmer the heavy cream in a small saucepan until just about to boil.

In a separate bowl, mix brown sugar and cornstarch, then add to the warmed cream and whisk until thickened, about 2-3 minutes.

Spoon the cream mixture generously over each cookie once thickened.

Switch your oven setting to broil and place the cookies under the broiler for 1-2 minutes until the topping is golden.

Allow the cookies to cool completely before serving.