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In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, instant espresso powder, and salt. Set aside.
In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 3-4 minutes.
Beat in the egg.
Add the water and molasses and mix until well combined.
Add the flour mixture into the wet ingredients. Mix just until everything is combined.
Cover with plastic wrap and chill in the fridge for 2 hours. (Can be left in the fridge overnight as well)
Preheat oven to 350 F and line baking sheets with parchment paper.
Add ¼ cup white sugar into a shallow bowl.
Scoop 1 & ½ TBSP sized balls. Roll the cookie dough balls in the white sugar and place on baking sheet 2 inches apart.
Bake 10 minutes or until cookies are brown golden brown on the bottom and tops are set. Cookies will looked puffed up, they will flatten out as they cool.
Allow cookies to fully cool before icing.
In bowl add the powdered sugar, instant espresso powder, and milk.
Mix everything together until smooth. If it is too thick at a little bit more milk.
Using a spoon, gently drizzle the glaze over the cookies.
Let cookies sit out a few minutes before moving. This gives the glaze time to dry.