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

In a mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy (2-3 minutes).

Mix in vanilla extract and large egg until well combined.

Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.

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

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

Gently flatten each dough ball with the back of a spoon.

Bake for 10-12 minutes or until edges are golden brown and centers are set.

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

Simmer heavy cream over low heat in a saucepan. In a bowl, mix brown sugar and cornstarch.

Gradually stir the brown sugar mixture into the hot cream until thickened (2-3 minutes).

Cool the topping mixture slightly before spooning it over each cookie.

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

Allow cookies to cool completely before serving.