In a mixing bowl, beat 113 g of softened unsalted butter with 200 g of dark brown sugar using an electric mixer on medium speed. Continue creaming for about 3–5 minutes until the mixture is light and fluffy.

Add 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of molasses to the creamed butter and sugar. Mix on low speed until fully combined.

In a separate bowl, whisk together 200 g of all-purpose flour, 1 teaspoon of baking soda, 0.5 teaspoons of salt, 0.5 teaspoons of ground cinnamon, and 0.25 teaspoons of ground nutmeg. Sift to avoid lumps.

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.

Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.

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

Once chilled, use a cookie scoop to drop dough onto the prepared baking sheet, spacing each mound about 2 inches apart.

Bake for 9–11 minutes, or until the edges are set and the centers look puffy but slightly soft.

Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Once completely cooled, pipe or spread 1 cup of buttercream frosting on top of each cookie.

Warm 0.5 cup of toffee sauce until it’s pourable, then drizzle generously over the frosted cookies.