Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.

In a stand mixer, cream together the butter, vegetable oil, granulated sugar, and confectioners sugar on medium-high speed until light and fluffy.

Reduce the speed and add the eggs one at a time, mixing until combined.

Add vanilla and finely ground coffee beans, mixing until incorporated.

With mixer on low speed, gradually add in the flour mixture in three additions, scraping down the bowl as needed.

Using a 2-tablespoon cookie scoop, drop cookie dough onto the prepared baking sheet, spaced about an inch apart.

Bake for 8-10 minutes or until the edges are golden brown.

While cookies cool, whisk together confectioners sugar and freshly brewed coffee in a small bowl until smooth.

Drizzle the glaze over the cooled cookies.