1. Preheat your oven to 350° F. Line two baking sheets with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes.
3. Add the egg and mix to combine. Then, add the molasses and mix again until smooth.
4. Gradually add in the flour, baking soda, ginger, cinnamon, and salt, beating until just combined.
5. Place granulated sugar in a small bowl. Roll the dough into tablespoon-size balls, rolling them through the sugar.
6. Place the rolled balls on the prepared baking sheet, spacing them two inches apart.
7. Bake for 8-10 minutes, until edges are just set but centers are still soft. Let cool on the pan.
8. For cutouts, divide dough in half and roll out to 1/4 inch thickness. Cut out cookies and transfer to baking sheets.
9. Freeze cutouts for 15 minutes, then bake for 8-10 minutes until just set.
10. To make icing, brown the butter in a saucepan over medium heat for 2-3 minutes, then cool.
11. Whisk in powdered sugar, milk, vanilla bean powder, and a pinch of cinnamon until smooth.
12. Spread icing over cooled cookies and store in an airtight container.
