1. 1. Prepare Your Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps, and set this aside. This ensures all the leavening agents are evenly distributed for a consistent rise.

2. 2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. The color should lighten, indicating air has been incorporated.

3. 3. Add Wet Ingredients (Except Ricotta): Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the fresh lemon juice, lemon zest, and vanilla extract. The mixture might look a little curdled at this point, but don’t worry, it will come together.

4. 4. Incorporate Ricotta and Dry Mix: Gently fold in the ricotta cheese until just combined. Then, gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop as soon as no streaks of flour remain. The dough will be soft and slightly sticky.

5. 5. Scoop and Bake the Cookies: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. You can use a small cookie scoop for uniform size. Bake in a preheated oven at 375 F (190 C) for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. They shouldn’t brown too much.

6. 6. Prepare the Glaze and Finish: While the cookies cool slightly on the baking sheets, whisk together the powdered sugar, fresh lemon juice, and milk or cream in a small bowl until smooth. The glaze should be thick enough to coat a spoon but still pourable. Once the cookies have cooled on a wire rack for about 10 minutes, dip the tops into the glaze or drizzle it over them. Let the glaze set before serving.