1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper

2. Whisk together flour, baking powder, and salt in a medium bowl

3. Beat softened butter and granulated sugar with a mixer until pale and fluffy, about 2–3 minutes

4. Add eggs one at a time, then mix in ricotta cheese, lemon juice, lemon zest, and vanilla until combined

5. Fold in dry ingredients gently until just combined without overmixing

6. Drop rounded spoonfuls of dough onto prepared sheets spacing 2 inches apart

7. Bake for 13–15 minutes until edges are lightly golden and centers remain soft

8. Cool cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely

9. Whisk powdered sugar with lemon juice until smooth and spreadable

10. Spread or drizzle glaze over cooled cookies and sprinkle with additional lemon zest

11. Let glaze set before serving and store in an airtight container