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

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

In a separate large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the creamed mixture, mixing on low until combined.

Gradually add the dry ingredients to the wet, stirring gently until just combined.

In a small bowl, combine sugar and cinnamon for the cinnamon sugar mixture.

For the crumble, mix flour, brown sugar, and a pinch of salt, then incorporate softened butter until crumbly.

Scoop tablespoon-sized balls of dough and place them 2 inches apart on the baking sheet.

Create an indent in each cookie ball and fill with cinnamon sugar mixture, topping with the crumble.

Bake in the preheated oven for 10-12 minutes until the edges are golden but centers remain soft.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.