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

Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar for about 3-5 minutes.

Add 1 teaspoon of vanilla extract and 1 large room-temperature egg, mixing until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls, flattening them into disks on the baking sheet.

Bake for 10-12 minutes, watching for the edges to turn golden while the centers appear set.

Cool on the baking sheet for about 5 minutes.

Heat 1 cup of heavy cream until simmering. Whisk in 1/4 cup of brown sugar and 1 tablespoon of cornstarch until thickened.

Spoon the warm crème brûlée mixture onto the center of each cooled cookie.

Broil for 1-2 minutes until caramelized, watching closely to prevent burning.

Let cool fully on a wire rack before serving.