Step 1

Preheat oven to 350°F.

Step 2

Line two baking sheets with parchment paper.

Step 3

In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda.  Set aside.

Step 4

In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy.

Step 5

Add in eggs, one at a time, beating well after each addition.

Step 6

Add in ricotta cheese, vanilla, lemon juice and lemon zest. Beat on medium speed for one minute.

Step 7

Add in flour mixture, in three additions stirring until well-combined, but do not over mix.

Step 8

Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.

Step 9

Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.

Step 10

Combine powdered sugar and lemon juice and lemon zest in small mixing bowl. You may need to add a little more lemon juice or powdered sugar to reach the desired consistency. Stir in 1/8 to 1/4 teaspoon vanilla extract to taste.

Step 11

Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.

Step 12

Place on wire rack with plastic wrap underneath for easy cleanup.

Step 13

Sprinkle immediately with sanding sugar or sprinkles (if using). If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.

Step 14

The icing will take about 45 minutes to an hour to dry completely.