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1
In a medium bowl, whisk the flour with the baking soda and cream of tartar.
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2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until well combined.
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3
Beat in the egg, then the vanilla extract, if using.
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4
Beat in the flour mixture until completely combined.
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5
Scrape the dough onto a large piece of plastic wrap, flatten into a rough square, wrap and chill until firm.
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6
Preheat the oven to 325 degrees and line baking pans with parchment paper.
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7
On a lightly floured board or between pieces of wax paper, roll the dough until it is just slightly thicker than 1/8 inch; if rolling on a floured board, be sure to lift the dough frequently so that it doesn't stick to the board.
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8
Using cookie cutters cut and transfer cookies to the prepared pans.
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9
Sprinkle cookies with cinnamon sugar, if using.
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10
Bake 14-18 minutes, until cookies are deep golden brown.
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11
Cool briefly on the pans before transferring to a wire rack to cook completely.
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12
Tip: To keep the flour from spilling out of the mixing bowl when you beat, drape a clean dish towel or piece of plastic wrap over your mixer, making sure it goes over the bowl and the back of the machine and does not get caught in the paddle.
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13
Variation: For a special treat, dip a sliver of each baked cookie into tempered semisweet chocolate and let set before serving.
