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

Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar on medium speed for 3-5 minutes.

Mix in 1 tablespoon of pure vanilla extract and 1 large egg until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.

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

Roll small portions of dough into 1-inch balls and place them on the prepared baking sheet.

Gently flatten each ball into a thick disk about half an inch tall.

Bake for 10-12 minutes, until edges are golden and centers feel set but soft.

Let the cookies rest for about 5 minutes before transferring them to a wire rack to cool completely.

Heat 1 cup of heavy cream in a saucepan over medium heat until it simmers.

In a small bowl, combine 1/3 cup of brown sugar and 1 tablespoon of cornstarch, whisk into the simmering cream.

Cook the cream mixture for 2-3 minutes until it thickens slightly.

Remove from heat and let cool for a few minutes.

Spoon the cooled cream mixture onto each cookie.

Broil for 1-2 minutes until the topping is golden brown.

Let the cookies cool for a few minutes before serving.