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

Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.

Add Wet Ingredients
Mix in the molasses, egg, and vanilla extract until well combined.

Combine and Chill
Gradually add the dry ingredients into the wet mixture, mixing until just combined. The dough will be sticky. Cover and refrigerate for at least 1 hour.

Shape and Roll
Scoop out dough and roll into balls (about 1 ½ tablespoons each). Roll each ball in the 30 g granulated sugar and place 2 inches apart on prepared baking sheets.

Bake
Bake for 9–11 minutes until edges are set but centers still look slightly underdone. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Optional Icing
Mix powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over cooled cookies for a sweet finishing touch.