Preheat the oven to 350 degrees f.
Cover a cookie sheet with parchment paper and set aside.
Place the butter, powdered sugar, vanilla and egg into a mixing bowl and mix until it's thoroughly combined and creamy.
Place the flour, baking soda and cream of tarter into a mixing bowl and thoroughly combine.
Gradually add in the dry ingredients and mix on low speed.
Using your hands, continue to mix until fully combined.
Lightly flour a cutting board and knead the cookie dough a couple of times.
Roll out the dough to about 1/2 inch thick.
Cut out a few lips and place onto the cookie sheet.
Bake for 8 minutes or until the cookies are light golden brown.
Repeat the above steps until you are completely out of dough.
Let the cookies cool completely.
UPlace the egg whites, cream of tarter, vanilla and powdered sugar into a mixing bowl and mix until everything is thoroughly combined and stiff peaks form.
Scoop some icing into the piping bag and set aside.
Add a few drops of the red food coloring into the remaining icing and mix until combined.
Scoop a small amount into the piping bag.
Add a few tablespoons of water into the icing still in the bowl to thin it out.
Pour icing into the squeeze bottle.
Use the red piping bag to pipe an outline around the top half of the cookies.
Fill in with the thinner red icing.
Let the cookies dry overnight.
Use the piping bag to pipe an outline around the bottom half of the cookie.
Fill in and let dry completely.
Use the white icing to add the white detail onto the lips.
Let dry for 30 minutes before serving.