In a medium bowl, combine the flour, baking soda, salt, ground ginger, ground cinnamon, ground clove, and espresso powder. Whisk until evenly blended.

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.

Add the egg, vanilla extract, and molasses to the creamed mixture, beating until smooth, about 1-2 minutes.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, being careful not to overmix.

Form dough balls, about 1-2 tablespoons each, and roll them in granulated sugar. Place them on a lined baking sheet, 2 inches apart.

Preheat oven to 350°F (175°C) and bake cookies for 12-13 minutes until set around the edges but still soft in the center.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

For the glaze, sift powdered sugar into a bowl and mix in 1-2 tablespoons of espresso or strong coffee, along with ground cinnamon until smooth. Drizzle over cooled cookies.