Espresso Chai Cookies

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, and you can see gentle swirls in the bowl.
Add the egg and vanilla extract to the creamed mixture, then beat until well combined and smooth.
Pour in the hot brewed espresso and mix until the liquid is evenly distributed, giving the dough a rich aroma of coffee.
In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, cardamom, and ginger to evenly distribute the spices.
Gradually add the dry ingredients to the wet mixture, folding or mixing until just combined and a sticky dough forms.
Stir in the brown sugar to add sweetness and a hint of caramel flavor, mixing until evenly incorporated.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes to relax the gluten and make it easier to shape.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Using a cookie scoop or tablespoon, portion the chilled dough onto the prepared baking sheet, leaving enough space between each for spreading.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are still soft but set.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy these fragrant, spicy, and bold-flavored cookies with your favorite beverage or as a cozy treat on their own.