2 sticks (226 grams) unsalted butter, at room temperature
1 cup granulated sugar
1–2 tsp. espresso powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. vanilla extract
3 cups all purpose flour
In a small bowl, whisk together your eggs and espresso powder, and allow to sit until the espresso powder has dissolved (about 5 minutes). In the bowl of a stand mixer, cream together your butter and granulated sugar. Beat in the egg/espresso mixture along with the cinnamon, ginger, cloves, and vanilla extract. One cup at a time, beat in the flour until completely combined. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Once your dough is cold, roll it out to about 1/3″ thick on a lightly floured surface. Cut out your cookies and bake on parchment paper lined baking sheets at 350F/175C for about 6-10 minutes (small cookies take about 6 minutes, medium about 8, and large about 10).
Decorate once cooled or store in an air tight container.