• Preheat and prep- Preheat oven to 350 degrees. Line cookie sheet with parchment paper, set aside.
• Whisk dry ingredients- To a large bowl whisk together einkorn flour, baking soda, salt, espresso powder, cinnamon, ginger and cloves. Set aside.
• Cream butter and sugar- Using a paddle attachment, cream together room temperature salted butter and sugar until smooth.
• Add in wet ingredients- Add in room temperature egg, vanilla extract and molasses and mix until well incorporated.
• Add dry ingredients- Add in your dry ingredients. Mix until just combined, do not overmix.
• Scoop onto tray: Using a 3 Tbsp cookie scoop, form dough into balls. Roll each ball in granulated sugar to coat, then place on a parchment-lined baking sheet, spacing a few inches apart.
• Bake- Bake on the middle rack in a 350 degrees Fahrenheit oven for 10-12 minutes.
• Scoot and Bang: After baking, gently bang the pan on the countertop to help flatten the cookies and create signature cracks on top. For any uneven edges, use a round cookie cutter slightly larger than the cookies and press in a circular motion to shape them into neat, even rounds. You'll want to do this while the cookies are still hot.
• Cool and add glaze- Allow to cool for 30 minutes and drizzle coffee glaze.

Espresso glaze

• Add powdered sugar, brewed espresso, and cream in a bowl. Whisk together until smooth and creamy. Once the cookies have cooled, drizzle over cookies and let set.