Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a medium bowl, whisk together 2 ¼ cups (270g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon salt, 1 teaspoon cinnamon powder, ½ teaspoon cardamom powder, ¼ teaspoon ginger powder, and ¼ teaspoon clove powder until well combined. Set aside.

In a separate large bowl, use an electric mixer to beat 10 tablespoons unsalted butter (at room temperature) and 1 cup sugar on medium speed until light and fluffy, about 3 minutes.

Add 1 large egg, 1 large egg yolk, and 2 tablespoons honey, beating until fully incorporated. Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients, mixing until just combined.

Scoop out 1 ½-tablespoon portions of dough, roll them into balls, and place them on the prepared baking sheet, spacing them 2 inches apart. Gently flatten each dough ball with your fingertips.

Bake for 12-14 minutes or until the edges are set and the cookies are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before glazing.

To prepare the espresso glaze, whisk 1 ⅓ cups powdered sugar and 2 tablespoons espresso or strong coffee together in a small bowl until smooth and pourable. Drizzle the glaze over the cooled cookies and let it set for 15-20 minutes before serving.

Store the cookies in an airtight container at room temperature for up to 3 days. Enjoy!