1. Preheat your oven to 375 F (190 C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.

3. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.

5. Gently fold in the ricotta cheese until just combined. Then, gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

8. While the cookies cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Once the cookies are completely cool, dip the tops of each cookie into the glaze, or drizzle the glaze over them with a spoon. Let the glaze set before serving.