Make the Dough

1. Beat the butter and sugars together until smooth.
2. Drizzle in the oil until you have a loose paste.
3. Add in the vanilla, and egg until just combined.
4. Mix the flour with the baking soda, cream of tartar and salt in a small bowl.
5. Add the flour into the butter mixture and mix just until the flour disappears.

Roll the Dough

1.  Scoop the dough into the middle of a sheet of parchment

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   , pressing it with your hands into a rough rectangle.
2. Cover the dough with another piece of parchment

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   , lining up the edges of the paper.
3. Slide the paper to the edge of your counter and use your hip to anchor it in place.  Roll the dough between the parchment

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   until it covers the whole bottom piece of parchment

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   . You will not need any additional flour to keep the dough from sticking with this recipe.
4. Place the rolled out dough package onto a baking sheet and freeze for 15 minutes.

Make the Cinnamon Sugar Filling

Mix the soft butter with dark brown sugar, apple pie spice (or ground cinnamon), and cocoa into a smooth spreadable paste. You can do this with a fork, by hand, or with a hand mixer.

Make the Dough Log

1.  Peel off the top piece of parchment

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   .
2. Crumble the filling all over the dough with your hands and then spread it into a thin layer all over the surface.
3. With the long side of the dough facing you, use the parchment

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   to roll the dough over itself to create a tight spiral.

Chill the Dough Log

1.  Wrap the dough log in the parchment

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   sheet or plastic wrap.
2. Cut down the middle of a paper towel tube and slip the log inside the tube. Use rubber bands to secure the tube around the dough.
3. Freeze the log for at least 1 hour and up to 2 months.  When you’re ready to bake, preheat the oven to 350 F (180 C).

Slice and Bake

1. Line 2 baking sheets with parchment

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   .
2. Cut the dough log in half with a sharp knife. Work with one of the logs at a time, wrapping the other one and placing it back in the freezer. Cut the log into 16 slices and divide the slices between the two sheet pans. Bake the cookies for 12 minutes, rotating the sheets halfway through baking
3. Repeat with the second dough log.
4. Let the cookies cool on their baking sheets until completely cool.

Drizzle the Glaze

1. If you’re adding the glaze, mix all the glaze ingredients together in a small bowl until smooth.
2. Drizzle a zigzag line of glaze over the top of each cookie. Let the glaze air dry before serving.