Preheat oven to 350 degrees F.

In a mixing bowl, beat butter until light and creamy. Add sugars and beat until well combined. Add oil and eggs, mix to combine. Add dry ingredients and mix until just combined, dough will be thick.

Using an ice cream scoop, scoop cookie dough and gently roll into a ball shape, and place on the pan.

Once cookie dough is on cookie sheet, press the bottom of a flat glass into the additional 1/4 cup sugar, and then gently press into the cookie, to make an indentation. Repeat with remaining cookies.

Bake for approximately 9 minutes. Remove from oven and immediately press the bottom of the glass into each indentation again while hot. This helps create a well for the mocha glaze. Allow to cool completely.

Combine powdered sugar, melted butter, cocoa powder and Shamrock Farms Mocha Cold Brew Coffee and Milk in a bowl and mix well to combine. Glaze can be made thicker by adding additional powdered sugar, or made thinner by adding additional Shamrock Farms Mocha Cold Brew Coffee and Milk.

Spoon glaze into indented wells on cookies. If desired top with crushed candy canes, chocolate sprinkles, mini chocolate chip, nuts or coconut, or simply leave glaze as is.