If using fresh cardamom, grind pods into a fine powder.

Beat butter and sugar on low speed until sugar is incorporated, then increase to medium speed and continue to beat until creamed, about 30 seconds. Scrape the sides.

Add flour and cardamom and mix on low speed until dough comes together in medium-sized chunks. Do not overmix.

Press the dough together using a spatula or hands, turn onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for 30 minutes.

Preheat oven to 325°F and line a baking sheet with parchment paper.

Remove dough from fridge, unwrap, and roll between two sheets of parchment paper to ½-inch thick. Cut out with cookie cutters.

Transfer the cookies onto a baking sheet and freeze for 10-15 minutes.

Bake for 20-22 minutes until very lightly golden. Cool in the pan for 5 minutes, then transfer to a cooling rack.

Once cookies have cooled, mix powdered sugar, orange juice, and milk until smooth.

Dip cookies, top side-down, into the glaze, remove, and turn top-side up. Sprinkle with zest if desired. Set on a plate or cooling rack until glaze sets.