Whisk together dry ingredients: flour, baking soda, salt, ginger, cinnamon, clove, and espresso powder in a large bowl.

Cream together softened butter, dark brown sugar, and granulated sugar in a separate bowl until light and fluffy.

Mix in room temperature egg, vanilla extract, and molasses until smooth.

Gradually combine dry ingredients with the wet mixture until just combined.

Scoop dough onto a parchment-lined baking sheet, spacing 2 inches apart, and refrigerate for at least 1 hour.

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

Roll chilled dough balls in granulated sugar and place on prepared baking sheets.

Bake for 12-14 minutes or until edges are set and centers are slightly puffy.

Cool cookies on sheets for 5 minutes before transferring to a wire rack.

In a mixing bowl, whisk together powdered sugar, ground cinnamon, and brewed espresso until desired glaze consistency is achieved.

Drizzle glaze over cooled cookies and allow to set for 15-20 minutes before serving.