Cookie Dough

1. In a medium bowl, combine flour, baking soda, salt, ginger, cinnamon, cloves, and espresso powder. Stir well and set aside.
2. Using a large bowl and mixer, cream the softened butter with both sugars until light and fluffy, about 2 minutes.
3. Blend in the egg, vanilla, and molasses until the mixture looks smooth and well incorporated.
4. Slowly add the dry ingredients and mix just until a dough forms — don’t overwork it.
5. Portion the dough using a 1.5 oz scoop for evenly sized cookies.
6. Chill in the refrigerator for 1 hour to firm up.
7. Heat your oven to 350°F (175°C). Roll each dough ball in granulated sugar before placing on a parchment-lined baking tray, spacing them about 2 inches apart.
8. Bake for 12–14 minutes or until set. Let cookies cool completely on a wire rack.

Glaze

1. In a small bowl, whisk together powdered sugar, cinnamon, and espresso until smooth.
2. Adjust the texture by adding more coffee, a teaspoon at a time, until you reach a pourable consistency.
3. Once the cookies have fully cooled, drizzle the glaze over the tops and allow it to set before serving.