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

In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt).

In a separate bowl, cream the softened butter until smooth, then gradually add brown sugar and granulated sugar, beating until fluffy.

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

Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Scoop dough onto the prepared baking sheet, cover with plastic wrap, and chill for about 15 minutes.

Roll each chilled dough ball in granulated sugar until coated and place back on the baking sheet.

Bake for 10-11 minutes until puffy but still soft in the center.

Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare icing if desired and drizzle over cooled cookies.