Mix flour, baking soda and cream of tartar in a small mixing bow.
Cream sugar, butter, egg, vanilla, almond extract together with a mixer in a separate bowl.
Add dry ingredients and mix well.
If wanting to dye the dough separate out into groups. Add a food coloring until you reach your desired color. I do it in the mixer starting with the lighter color but if you’re doing very different colors it might be worth wiping down or even washing the bowl and paddle in between since sometimes small bits of food coloring isn’t obvious.
Divide into at least 2 balls. If you’re coloring them you’re probably good this is just so you can work with a smaller amount of dough at a time.
Refrigerate at least 2-3 hours.
Roll out dough as thin as you can and layer the second color on top. It’s okay if it doesn’t come up in a nice sheet it will still look fun. Roll into a long tube. Cut arosss to make discs. Press down with a rolling pin and roll a until it’s barely bigger than your cookie cutter. My discs were about 1 inch thick. And then you want to make it about 1/4 an inch thick before you are ready to cut.
Cut in desired shapes.
To make the pops lay a lollipop on top of your cookie, no need to press just lay it where you want.
Bake at 375 F for 7-8 minutes.