Crispy Sugar Cookies

In a large bowl, cream the sugars, salt, butter, almond milk, and vanilla together with an electric mixer on medium speed.

In a separate bowl, add the dry ingredients: cornstarch, baking soda and cream of tartar until blended. Stir the flour mixture slowly into the wet ingredients. If dough is too crumbly, add a little more milk until it comes together.

For circle cookies, roll into a log or for cookie cutters, roll into a ball, cover with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly grease with cooking spray.

Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Or cut the cookie log into circles and lightly press into the parchment paper with the bottom of a drinking glass.

Place dough shapes on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. Cool on a wire rack.