To the bowl of stand mixer, mix the butter until light and fluffy. Add the granulated sugar and cream together.
Add the eggs an egg at a time and mix. Continue mixing until fully incorporated.
Add the vanilla extract and almond extract. Mix together.
To a medium-sized bowl, add the dry ingredients: all purpose flour, cornstarch, baking powder, salt and cream of tartar. Whisk together with a fork.
Add the flour mixture to the butter mixture and mix until completely combined. Don't be too zealous with the mixing, but make sure you have a cohesive mass of dough.
Preheat your oven to 350 degrees regular bake or 325 degrees convection. Prepare a baking sheet with parchment paper (my favorite cookie sheet here, affiliate link)
Lightly flour a countertop or pastry mat.
Turn the dough out onto the counter and split into a few pieces.
Working with a piece at a time, roll the dough to about 1/4 of an inch thick, flouring a little as needed, though be careful to not over-flour the dough. If you want a crispier cookie, roll the dough a little thinner to 1/8 of an inch.
Using a cookie cutter (affiliate link), cut shapes out of the dough. Try to place your shapes as close together as possible to use up as much dough without needing to re-roll. Place cut cookie dough on a cookie sheet with a little space in between each cookie.
Bake at 350 degrees for 10 minutes (or 325 convection for 8 minutes). For a crispier cookie, bake an extra minute or two. Let cookies cool for a few minutes before removing from the pan to cool.
Continue this process, re-rolling scraps together once or twice until all your cookie dough is used up.
Let cookies cool completely before frosting or freezing.
To Freeze: Stack cooled cookies. Place cookies in an airtight container and freeze. Pull out when ready to frost, and frost from frozen.