Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Combine dry ingredients in a large bowl: flour, dark brown sugar, cinnamon, ginger, cloves, allspice, salt, and cayenne pepper.

In another bowl, whisk together the melted butter, molasses, and brewed coffee until smooth.

Pour the wet mixture into the dry ingredients and stir until well incorporated into a thick dough.

Knead the dough on a floured surface for about 1-2 minutes until smooth.

Roll the dough out between parchment paper into a 6×12-inch rectangle. Sprinkle with coarse sugar and optional edible glitter.

Cut the dough into 1-inch wide strips and transfer to the baking sheets.

Bake for 13-16 minutes until edges are firm and lightly browned.

Allow to cool slightly for 5 minutes, then re-cut the strips and reduce the oven temperature to 200°F (95°C) for another 10 minutes to crisp.

Let the cookies cool completely on a wire rack before serving or packaging.