In large bowl, combine flour, baking powder, baking soda and salt.

In large bowl or bowl of stand mixer, cream butter and sugar until fluffy.

Add eggs one at a time, mixing well after each. (Note: Ensure they are incorporated before proceeding.)

Add ricotta cheese, lemon juice, zest and vanilla extract and whisk until well combined.

Mix in flour mixture until just incorporated and dough comes together. (Note: Dough will be sticky and soft.)

Cover with plastic wrap and refrigerate 1 hour.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

On baking sheet, scoop 1 tablespoon dough, roll lightly into ball and place on baking sheet. Repeat for all dough, arranging 2 inches apart.

Bake 11–13 minutes, until tops spring back when pressed.

Allow cookies to cool before glazing.

In small bowl, whisk together glaze ingredients until smooth.

Drizzle glaze over tops of cookies and allow to set before serving.