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

In a bowl, whisk together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt.

Beat the butter until creamy, then add brown sugar and granulated sugar until light and fluffy.

Add molasses, egg, and vanilla extract to the butter mixture and mix until well combined.

Gradually blend the dry ingredient mixture into the wet ingredients until just incorporated.

Scoop out the dough onto the prepared baking sheet and chill in the refrigerator for 15 minutes.

Roll each dough ball in granulated sugar and arrange them on the baking sheet.

Bake for 10-11 minutes, letting them be puffy but still soft in the center.

Let cookies sit for about 10 minutes before transferring to a wire rack to cool completely.

For icing, mix powdered sugar, a splash of milk, and a hint of vanilla extract until pourable and drizzle over cookies if desired.