Step 1

Preheat oven to 350 degrees F.

Step 2

In a large mixing bowl, beat sugar and butter with a mixer until well blended. Beat on high for about 5 minutes or until light and fluffy.

Step 3

Beat in ricotta, lemon juice (about 2 Tablespoons), lemon zest, vanilla extract and eggs on medium speed until combined.

Step 4

Reduce speed to low and add flour, baking powder and salt. Continue to mix until the dough holds together. Don’t overmix.

Step 5

Drop by level Tablespoons (or use a small cookie scoop) onto an ungreased cookie sheet, leaving about 2 inches between cookies.

Step 6

Bake 15 minutes or until cookies are slightly golden brown around the bottom edges. Cookies will remain soft. Carefully transfer cookies to a wire cooling rack.

Step 7

In a small bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1-2 tablespoons of the milk, until you get desired consistency.

Step 8

Dip the top of each cookies into the icing and place icing side up on a parchment paper lined wire rack. Set for up to one hour.