Step 1

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

Step 2

In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy, about 2 minutes. Mix in the ricotta, egg, and lemon juice until combined.

Step 3

Stir in the flour mixture until just combined. Cover and chill in the fridge for a minimum of 2 hours or preferably overnight.

Step 4

When ready to bake, preheat oven to 350F. Roll the dough into tablespoon-sized balls and place 2" apart on a parchment paper-lined baking sheet.

Step 5

Bake for 12-15 minutes or until the edges just start to brown (the tops of the cookies will remain pale). Transfer the cookies to a wire rack to cool completely before glazing.

Step 6

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Dip the surface of each cookie in the glaze and return to wire rack. Top with sprinkles or more lemon zest if desired. Let stand for 15 minutes to set.