• Set your oven to 375°F. Line two large cookie sheets with parchment paper or silicone baking mats and set aside.
• In a medium bowl, combine the flour, baking powder, and salt. Whisk gently to blend, then set the bowl aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and mixing bowl), beat the butter and sugar on medium speed for 1 to 2 minutes, or until the mixture is light and fluffy.
• Lower the speed to mix in the eggs, ricotta, lemon juice, and lemon zest. Scrape the sides of the bowl halfway through to ensure everything is well incorporated.
• Gradually add the dry ingredients into the wet mixture. Mix until a soft, cohesive dough forms—this should take about 1 to 2 minutes.
• Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them a couple of inches apart. Bake for 12 to 15 minutes, or until the edges are just lightly golden.
• Remove from the oven and transfer to a cooling rack. Let cool completely before glazing.

Glaze:

• In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
• Spoon about ½ teaspoon of glaze onto each cooled cookie and spread gently using the back of a spoon or a small knife. Let the glaze set for at least 1 hour before serving or storing.