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

In a mixing bowl, cream the softened unsalted butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy.

Add the large egg and vanilla extract, mixing on low speed until fully combined (1-2 minutes).

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

Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms (1-2 minutes).

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

Bake in the preheated oven for 10-12 minutes until edges are golden and centers are set.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

In a small saucepan, heat heavy cream until simmering; stir in brown sugar and cornstarch, whisking for 2-3 minutes until thickened.

Spoon the cream mixture onto each cookie and broil them for 1-2 minutes until caramelized to a golden color.

Let cool slightly before serving warm for the best taste.