Preheat the Oven:

• Preheat the oven to 375°F (190°C).
• Line two baking sheets with parchment paper.

Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, and salt.

Cream the Butter and Sugar:

• In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add the Wet Ingredients:

• Beat in the eggs one at a time, followed by the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.

Combine the Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Scoop and Bake:

• Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.

Cool the Cookies:

• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Lemon Glaze:

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice, if needed.

Glaze the Cookies:

• Drizzle or spread the glaze over the cooled cookies. Sprinkle with additional lemon zest, if desired, for a decorative touch.
• Allow the glaze to set for about 15 minutes before serving.