Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Lemon-Cardamom Sugar Cookies with Saison Glaze

Scott Phillips

Yield: Makes about 30 cookies

Sweet, malty Belgian saison beer adds intriguing flavor to the glaze for these soft cookies, and cardamom accents the spice notes in the saison. The cookies are even better the day after baking.

Ingredients

For the cookies

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. cornstarch
  • 1/2 tsp. table salt
  • 1 cup granulated sugar
  • 6 oz. (1/4 cup) unsalted butter, softened
  • 1 Tbs. finely grated lemon zest (from 1 large lemon)
  • 1/4 tsp. ground cardamom
  • 1 large egg, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 Tbs. fresh lemon juice (from 1-1/2 large lemons)

For the glaze

  • 12 oz. (3 cups) confectioners’ sugar
  • 1/4 cup saison or farmhouse ale; more as needed
  • 1/4 tsp. ground cardamom

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 20
      Sodium (mg): 70
      Carbohydrates (g): 25
      Fiber (g): 0
      Sugar (g): 18
      Protein (g): 1

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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks