Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
- Add vanilla extract and egg, mixing well until fully combined.
- Whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Scoop about 1 tablespoon of dough, roll into balls, and place on the prepared baking sheet, spaced 2 inches apart.
- Flatten each dough ball into a thick disk about half an inch thick.
- Bake for 10-12 minutes until edges are golden brown and centers look set.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- For the topping, heat heavy cream in a saucepan over medium heat until simmering.
- Whisk together brown sugar and cornstarch in a bowl, then gradually add to the simmering cream, whisking until thickened.
- Allow the cream topping to cool slightly for 5 minutes before spooning it onto each cookie.
- Broil topped cookies in the oven for 1-2 minutes until the topping is golden caramel, watching closely to avoid burning.
- Let the caramelized topping set for a few minutes before serving the cookies.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week.