In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It'll be a bit crumbly, that's okay!

Add the eggs, sourdough discard, vanilla extract, molasses and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

In a separate bowl, sift together with a whisk the all-purpose flour, baking soda, baking powder, salt, ginger, cinnamon, clove, and cardamom. This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don't skip the chill or your cookies won't hold their shape.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.

Fill a shallow bowl with white sugar, and roll the cookie dough balls in sugar to give them a crunchy exterior.

Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.

While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.

Allow cookies to cool completely before icing on a wire cooling rack.

Melt the butter for the icing in a microwave safe bowl.

Add 1 Tablespoon of milk at a time, and whisk to combine the icing. I used exactly 2 Tablespoons of milk to thin the icing, and that was perfect consistency for me. If you need or want to add more than do so at this time.

Whisk the icing until it's completely smooth and there are no lumps or streaks. Transfer the icing to a Ziplock or pastry bag.

Snip a small piece of off the end of the pastry bag or Ziplock, and pipe the icing on half of the cookie.

Add the little holly berry leaves and sprinkles if you're using them, and allow the icing to fully set up (to fully harden it's best to allow the icing the to set up for several hours).

Serve fresh or package cookies for gifting for later!