Step 1

Use an electric hand mixer to whip the room temperature butter together with the sugar for a few minutes until it's light and fluffy. Then whip in the egg and vanilla.

Step 2

Whip in the ricotta cheese and lemon zest. Then slowly add the lemon juice and continue whipping until well combined.

Step 3

Sift the flour, baking powder, and salt into the butter and cheese mixture. Then carefully fold the dry ingredients into the batter with a Rubber spatula just until combined. Do not overmix.

Step 4

Line 2 baking sheets with parchment paper.

Step 5

Place 1 tablespoon portions of cookie dough on the baking sheets using a cookie scooper or spoon, spacing them about 2 inches apart. The cookies puff up and spread so it's important to leave enough space between.

Step 6

Transfer the baking sheets to the refrigerator and let the cookies chill for a minimum of 1 hour and up to 2 days.

Step 7

Preheat the oven to 175°C / 347°F (no fan).

Step 8

Bake the cookies for about 13 minutes while paying close attention. The cookies are done when the bottom is fully baked, but the top is still nice and pale.

Step 9

Let the cookies rest for a few minutes on the baking sheet. Then carefully remove them from the parchment paper and let them cool on a Cooling rack.

Step 10

Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.

Step 11

Apply the glaze on top of the ricotta cookies with a piping bag or spoon. Then sprinkle the cookies with some lemon zest.

Step 12

Store the cookies at room temperature for up to 2 days or in the refrigerator for up to for 5 days.