In a large mixing bowl, cream together ½ cup of vegan butter and 1 cup of sugar until light and fluffy, about 3-4 minutes. Gradually mix in 2 tablespoons of ground espresso, followed by the prepared flax egg and 1 teaspoon of vanilla bean paste. Beat until well combined.

In a separate bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually fold the dry mixture into your wet ingredients, using a spatula to gently combine.

Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once the dough has chilled, remove it from the refrigerator. Portion out about 2 tablespoons of dough per cookie and roll them into balls. Roll each dough ball in sugar.

Place the sugar-coated dough balls onto the prepared baking sheet, leaving space between each. Slightly flatten each ball with your palm. Bake for 9-11 minutes.

While your cookies cool, prepare the glaze by whisking together 1 cup of sifted powdered sugar, 1 tablespoon of vanilla bean paste, and enough plant-based milk to reach a drizzle-worthy consistency.