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Cream butter and sugars until light and fluffy, 5-7 minutes. Add egg and oil, beating well. In another bowl, whisk 2-¾ cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
Preheat oven to 350°. Unwrap and cut dough crosswise into ¼-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.