Preheat oven at 350-degrees. Line baking sheet with parchment paper.
In a small bowl, combine 1 Tablespoon of ground coffee with the turbinado sugar. Set aside.
In another bowl, mix the rest of the coffee with the flour, salt, baking powder, and cinnamon.
In a big bowl, beat together the butter and brown sugar until light and fluffy; using beaters, about 3 minutes. Add the egg. Gradually stir in the flour mixture.
Drop a teaspoon of dough into the coffee and raw sugar, and roll to cover. Place on parchment with two inches of space to allow for spread.
Bake for 12 to 15 minutes, until set but still soft. Let cool on pane for 5 minutes, then transfer to a rack to fully cool.
Once all of the cookies are baked, make the glaze. Stir together the confectioners' sugar and liquid of choice until the glaze is thick but spreadable. Use the back of a spoon to glaze each cookie. Let set about 15 minutes before packing in sealable containers, wax paper between the stacked layers.
OM NOM NOM!