Gingerbread Latte Cookies with Brown Butter Icing

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3 minutes. Add the egg, mixing to combine, then add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt and beat until combined.

Roll the dough into tablespoon-sized balls, then roll in the sugar. Place on the prepared baking sheets, spacing the cookies 2 inches apart. Bake for 8 to 10 minutes, or until the cookies are just starting to set around the edges. The centers should be a little doughy. Let cool on the pan.

To make the icing, melt the butter in a saucepan over medium heat. Allow the butter to brown lightly until it smells toasty, about 3 to 4 minutes. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, ginger, and salt. Immediately drizzle the icing over the cookies (it will set quickly). Store in an airtight container for up to 5 days.