Preheat your oven to 350°F (175°C).

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

In a separate large bowl, cream the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.

Beat in the egg, vanilla extract, and the brewed coffee until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, keeping them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on a wire rack before glazing.

To prepare the glaze, whisk together the powdered sugar, espresso, and milk until smooth.

Drizzle the glaze over the cooled cookies and let them set before serving.