Whisk, measure and sift together the flour, arrowroot, baking powder and salt. The arrowroot both binds and creates a cake flour substitution for a more delicate cookie.

Combine the syrup, oil, and vanilla in a small bowl, whisking to combine.

Pour the wet ingredients into the dry mixture and mix with a rubber spatula until the dough is smooth and shiny. The dough will be soft.

Wrap the dough in plastic wrap and pat into a disk. Place the dough into the freezer and let chill for 2 hours or until it is cold enough to roll and cut.

About 30 minutes before ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Remove the dough from the freezer and unwrap. Cut the dough in half and rewrap one piece to completely cover to keep it from drying out. Working with one piece at a time, roll the dough out on a clean, flat surface until about 1/4-inch thick.
Using a cookie cutter of any shape you choose, press it into the dough, making the cuts as close together as possible. Note: If making Linzer cookies, press a round piping tip into the center of half of the dough pieces..

When all of the dough has been cut into shapes, press the remaining pieces of dough together and then roll and cut it to make more cookies.

Using a wide spatula, lift the cookies onto the prepared baking sheet, placing them about a 1/4-inch apart. You need to work quickly because if the dough gets too soft, it will be difficult to transfer the cookies to the baking sheet. .

If using sprinkle the tops of the cookies with sugar.

Transfer to the preheated oven and bake for 10 to 12 minutes or until the cookies are light brown on the bottom and look dry and slightly puffed. Thinner cookies will be lightly browned around the edges.

Place the baking sheet on a wire rack and allow the cookies to cool for 3 minutes or until they are firm enough to move. Transfer the cookies to the wire rack to cool completely before serving.