Preheat your oven to 350°F (180°C) and prepare a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, ground nutmeg, baking soda, salt, and ground cinnamon until well combined.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.

Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined.

Using a teaspoon, scoop dollops of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 8-10 minutes, keeping an eye on them to ensure the edges are golden brown while the centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them.

Prepare the topping by combining powdered sugar with a pinch of nutmeg, and sprinkle it generously over the cookies once cooled.