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

Cream together the softened butter and granulated sugar in a large mixing bowl using a hand mixer until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the mixture and mix until well combined, about 1 minute.

In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg. Slowly add this dry mixture to the wet mixture, stirring gently until a dough forms.

Shape about 1 tablespoon of dough into a 1-inch ball and place them on the prepared baking sheet, flattening each ball slightly.

Bake for 10-12 minutes until golden brown around the edges, then let cool on the baking sheet for 5 minutes.

For the topping, heat the heavy cream in a saucepan until simmering. Combine brown sugar and cornstarch in a separate bowl, then whisk into the cream, stirring until thickened.

Drizzle the cooled topping over the cookies, covering them completely.

Broil the cookies for 1-2 minutes until the topping is golden and bubbly, watching carefully to avoid burning.

Allow to cool for a few minutes before serving to let the topping set.