Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
⅓ cup unsalted butter softened
½ teaspoon lemon zest
½ cup whole milk ricotta drained if too runny
1 medium egg
1 tablespoon lemon juice

Lemon Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions

Line a baking pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, mix sugar, butter, and ½ teaspoon of lemon zest with an electric mixer until light and fluffy (about 2 minutes).

Beat in the ricotta, egg, and 2 tablespoon of lemon juice to the sugar and butter mixture until combined.

Add in the flour mixture and mix until just combined.

Cover the dough and refrigerate for at least 2 hours.

Preheat the oven to 350°F. Use a cookie scoop to measure out 1 tablespoon of batter and roll it into a ball, placing them on the prepared baking pan with 2 inches between cookies.

Bake for 12-14 minutes, or until the bottom of the cookie starts to brown slightly.

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest to make the glaze.

With the help of a teaspoon, drizzle the glaze over the cooled cookies. Return to the wire rack to dry completely.