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

In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat until light and fluffy, about 3-4 minutes.

Add in the vanilla extract and the large egg. Beat until thoroughly combined.

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

Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Roll the dough into 1-inch balls and place on the baking sheet with about 2 inches of space between each cookie.

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

Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

In a saucepan, heat heavy cream until simmering. Whisk in brown sugar and cornstarch until thickened, about 3-4 minutes.

Spoon the crème brûlée mixture generously on top of each cookie.

Broil the cookies under preheated broiler for 1-2 minutes until the topping caramelizes.

Let cool before serving.