Cookies
1-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
2-In a medium bowl, stir together flour,: In a medium bowl, stir together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
3-In a large mixing bowl, use an: In a large mixing bowl, use an electric hand mixer to beat softened butter on medium speed until it becomes very creamy and pale in colour. Add the granulated sugar and brown sugar and cream together until fluffy.
4-Add the molasses, egg, and vanilla extract: Add the molasses, egg, and vanilla extract and beat together until combined.
5-Add the flour mixture to the butter: Add the flour mixture to the butter mixture and mix until the cookie dough is just combined.
6-Use a 3-tablespoon cookie scooper to scoop: Use a 3-tablespoon cookie scooper to scoop the cookie dough and release it on a cutting board lined with a scrap sheet of parchment paper.
7-Chill the whole board of cookie dough: Chill the whole board of cookie dough in the fridge for about 15 minutes, just until the outside is dry to the touch so that they’re easier to roll in your hands without sticking.
8-Roll each cookie dough ball in between: Roll each cookie dough ball in between your hands until they form a perfect ball. Roll each ball in granulated sugar until they’re all coated. Place the balls on your lined baking sheet, leaving about 2″ in between each ball to allow for spreading.
9-Bake cookies for 10-11 minutes or until: Bake cookies for 10-11 minutes or until they’re puffy but still very soft. After taking them out of the oven, bang the baking sheet against a wire rack once to release the puffiness and create cracks on the cookies.
10-Let them cool on the baking sheet: Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Icing (optional)
11-In a small bowl, stir together powdered: In a small bowl, stir together powdered sugar, milk, and vanilla extract until it becomes a thick but pourable consistency.
12-Transfer the icing to a piping bag: Transfer the icing to a piping bag or use a spoon to drizzle it on top of the cookies.