• Preheat your oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.
• In a large mixing bowl, beat together the butter and brown sugar until light and fluffy.
• Add the molasses and egg. Beat well to combine.
• Add the dry ingredients in this order: flour, espresso powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
• On low speed, beat to incorporate all of the ingredients. Don't over mix, just until the white of the flour disappears.
• Portion the cookie dough into 2 tablespoon mounds. Roll the mounds into a ball and then roll each ball into the turbinado sugar. Place on the baking sheet leaving a 3-inch space between each cookie.
• Bake for 12 minutes.
• Remove the cookies from the oven and allow them to cool for five minutes before transferring them to a cooling rack to finish cooling.

To Frost the Cookies:

• Add the butter to a saucepan over medium heat. Melt the butter and continue to cook it until the butter browns slightly. You should smell a toasted smell; that's when you will know it's done. Remove the butter from the heat and allow it to cool for 5 minutes.
• Add the remaining ingredients to the saucepan with the browned butter and whisk to incorporate and blend.
• Drizzle the frosting over the cooled cookies and allow the frosting to firm and set before transferring the cookies to a container or cookie jar.