Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and egg, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually combine the dry ingredients with the wet mixture, mixing on low speed.
- Scoop and roll the dough into 1-inch balls and flatten them into thick disks.
- Bake for 10-12 minutes until edges are golden and centers look set.
- Cool the cookies on the baking sheet for 5 minutes and then transfer to a wire rack.
- Heat the heavy cream in a saucepan, whisking in brown sugar and cornstarch until thickened.
- Spoon the topping over each cookie, allowing it to flow over the edges.
- Broil the cookies for 1-2 minutes until the topping caramelizes.
- Let cool for a minute before serving.
Nutrition
Notes
Store cookies in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.