Preparation

Make the cookies

• Position a rack in the center of the oven and heat the oven to 350°F.
• Whisk the flour, baking powder, cornstarch, and salt in a medium bowl.
• In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the sugar, butter, lemon zest, and cardamom on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl. Beat in the egg and vanilla, and scrape the bowl again. On low speed, mix in half of the flour mixture, then the lemon juice, followed by the remaining flour. Mix just until combined.
• Refrigerate the dough for about 15 minutes to firm it up enough to scoop.
• Line two rimmed baking sheets with parchment.
• Drop rounded tablespoons of the dough onto the baking sheets, spaced 2 inches apart.
• Bake the cookies, one sheet at a time, until puffed and set at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a rack with a thin spatula to cool completely.

Glaze the cookies

• In a medium bowl, whisk the sugar, saison, and cardamom until smooth. Add more saison a teaspoon at a time as needed to make a thick but pourable glaze.
• Drizzle or cover each cookie with about 2 tsp. of the glaze, using the back of the spoon to spread it evenly. Let sit at room temperature until the glaze sets, about 15 minutes, before serving.

Make Ahead Tips

The cookies will keep for up to 3 days; store in an airtight container at room temperature with wax paper between each layer of cookies.