With a hand mixer, cream together softened butter and sugar by mixing on high speed for about 2 minutes.

Add the molasses and egg and mix on low speed.

Whisk the spices with the flour, then add a little to the batter. Use the hand mixer on low speed, and as the flour gets mixed in, continue adding more flour while alternating with some of the coffee. Continue until all the flour and coffee are mixed into the dough.

Cover the bowl and refrigerate for at least an hour to chill the dough.

Preheat your oven to 350F and line one or two baking sheets with parchment paper.

Using a small cookie scoop, drop about a tablespoon of dough at a time onto the prepared baking sheet, leaving about 2 inches between.

Bake the cookies for 10 to 12 minutes. The cookies should be set but still slightly soft in the middle. Remove the cookie sheet from the oven and let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to finish cooling.

Repeat with the remaining cookie dough.

Once the cookies have cooled completely, mix up a simple frosting. I started with 2 cups powdered sugar and 2 tablespoons milk, then adjusted to get the best consistency. I ended up repeating this amount to frost all the cookies, but it does depend upon how thick you like your frosting.