Combine butter, brown sugar and molasses in a large bowl and mix for 2-3 minutes using an electric hand mixer on medium speed until smooth, pale and fluffy.

Scrape down the sides and bottom of the bowl. Add egg, espresso powder and vanilla and mix until well incorporated and the mixture is pale and creamy.

Combine flour, baking soda, spices and salt in a medium bowl and whisk to blend evenly. Add flour mixture to the butter mixture and fold it in until evenly combined.

Cover the bowl and chill the dough in the refrigerator for 2 hours.

Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.

Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls and then roll them evenly in granulated sugar to coat. Place them onto your prepared baking sheets spacing them 3 inches apart and bake for 10-12 minutes until puffed and cracked at the surface, but still soft in the middle.

Transfer baking sheets to a wire rack and let cool for 2 minutes before transferring cookies individually to the rack to finish cooling.

Make the icing. Brown the butter in a small saucepan. Transfer the brown butter to a medium bowl and let it cool so it is almost at room temperature.

Add the powdered sugar, milk, espresso powder and cinnamon to the brown butter and whisk until smooth.

Immediately drizzle the icing over the cooled cookies and set them aside for at least 30 minutes to set before storing.