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

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until light and fluffy.

Add the vanilla extract and egg to the creamed mixture, beating until fully combined.

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

Gradually incorporate the dry ingredients into the wet mixture, mixing just until a uniform dough is achieved.

Portion the dough into 2.5 cm balls and place them onto the prepared tray, leaving 5 cm between each ball.

Gently flatten each ball into a thick disk using the back of a spoon.

Bake for 10-12 minutes, or until the edges are golden and the centers are set.

Cool the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely.

In a small saucepan over medium heat, bring the heavy cream to a simmer, stirring regularly.

In a separate bowl, whisk together the brown sugar and cornstarch, then gradually add this to the simmering cream while whisking to avoid lumps.

Cook for 2-3 minutes until slightly thickened, then remove from heat and allow to cool slightly.

Spoon a small amount of the crème brûlée mixture onto the cooled cookies.

Transfer cookies to the oven under the broiler for 1-2 minutes, watching closely until the topping caramelizes.

Allow the topping to cool and set before serving.