Lemon-Tahini Cookies

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For the Cookies:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, at room temperature

1 cup packed dark brown sugar

2/3 cup tahini, well stirred

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/4 cup sour cream

For the Glaze:

1 1/2 cups confectioners' sugar

1 teaspoon finely grated lemon zest, plus 3 to 4 tablespoons lemon juice

Pinch of salt