Preheat your oven to 375 degrees F.
Line your cookie sheets with parchment paper or silicone mats.
In a medium bowl, combine 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Whisk these dry ingredients together and set them aside.
In a large mixing bowl, beat together ½ cup of softened unsalted butter and 2 cups of granulated sugar until the mixture is light and fluffy.
Add 2 eggs one at a time, beating well after each addition.
Next, add in the ricotta cheese, 3 tablespoons of fresh lemon juice, and the zest of 1 lemon. Beat until the mixture is smooth and well combined.
Gradually add the dry ingredients from the medium bowl to the wet mixture. Beat until everything is just combined and smooth.
Using a tablespoon or a cookie dough scoop, drop even amounts of dough onto the prepared cookie sheets.
Bake in the preheated oven for about 12 to 15 minutes, or until the cookies are slightly golden and firm around the edges.
Once they’re baked, remove the cookie sheets from the oven and let the cookies cool on the sheets for a few minutes. Then transfer them to a cooling rack to cool completely.
While the cookies are cooling, prepare the glaze. In a medium bowl, stir together 1 ½ cups of powdered sugar, 3 tablespoons of fresh lemon juice, and the zest from 1 lemon until smooth.
Once the cookies are completely cooled, spread the glaze over each cookie. Allow the glaze to harden before storing the cookies in an airtight container.
Store the cookies at room temperature or in the refrigerator for a refreshing treat!
