Instructions

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
2. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
3. Add the molasses and vanilla extract and mix until combined.
4. Add the egg. Beat well.
5. Add the dry ingredients (flour, baking soda, baking powder, coffee powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt) to the wet and beat until combined and no streaks of flour remain.
6. Use a medium size cookie scoop to scoop out rounded cookies and place two inches apart onto the prepared cookie sheets.
7. Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!
8. Whisk together all the icing ingredients until they come together into a think consistency. (You can add a 1/2 tsp of coffee powder if you want a bit more coffee taste.) Transfer the icing to a piping bag or use a spoon to drizzle it on top of the cookies.