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

Beat together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.

Mix in 1 tablespoon vanilla extract and 1 large egg until fully incorporated.

Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, and a pinch of ground nutmeg in a separate bowl.

Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

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

Bake for 10 to 12 minutes or until the edges are golden and the centers are set but soft.

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

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

Combine ½ cup brown sugar and 1 tablespoon cornstarch, then whisk into the hot cream, cooking until thickened.

Spoon the crème brûlée topping onto each cookie once cooled completely.

Broil the cookies for 1-2 minutes until the topping is caramelized.

Allow the topping to cool and set before serving.