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 bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

4. Beat in the egg until just combined. Then, add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix on low speed until everything is just incorporated. The mixture might look a little lumpy from the ricotta, which is perfectly fine.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough will be soft and slightly sticky.

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

7. While the cookies are cooling slightly on the baking sheets, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if it’s too thin, add a little more powdered sugar.

8. Once the cookies have cooled on the baking sheets for about 5 minutes, transfer them to a wire rack to cool completely. Once cool, drizzle or spread the lemon glaze over each cookie. Let the glaze set before serving.