In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Add 2 teaspoons of ground ginger, 1 teaspoon of cinnamon, and ½ teaspoon of ground clove. Blend well and set aside.

In a large mixing bowl, beat together ¾ cup of softened unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy, about 2 minutes.

Incorporate 1 large egg, 1 teaspoon of vanilla extract, and ½ cup of molasses into the butter mixture, mixing until fully combined and smooth, about 1 minute.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Using a 1.5 oz ice cream scoop, portion out the dough and place it on a parchment-lined baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C).

Roll each portion of cookie dough in granulated sugar and place them on parchment-lined baking sheets, spaced about 2 inches apart.

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

Prepare the glaze by mixing 1 cup of powdered sugar with 1 teaspoon of ground cinnamon and enough espresso or strong coffee to reach a drizzling consistency.

Drizzle the prepared glaze over the cooled cookies using a fork or piping bag. Allow the glaze to set for about 15-20 minutes.