Step 1

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 2

In a medium bowl whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.

Step 3

In the bowl of an electric mixer, beat the butter, sugar until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. On low speed, gradually add in the flour mixture until just combined.

Step 4

Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.

Step 5

Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooking racks to cool completely.

Step 6

In a small bowl, use a small whisk or a fork to combine the powdered sugar and espresso until a thick but pourable glaze forms. Drizzle all over cooled cookies. Allow the glaze to set.

Step 7

Store the cookies in an airtight container at room temperature for up to 3 days.