Step 1

Combine the flour, baking powder, baking soda and salt in a bowl then whisk together and set aside.

Step 2

In a stand mixer fitted with a whisk attachment or a large bowl if using a hand mixer, cream the butter then add the sugar and lemon zest then mix on high for about three minutes until light and fluffy.

Step 3

Mix in the eggs one at a time then add the vanilla. Add the ricotta in and mix until fully combined. You should scrape the bowl down and mix once more.

Step 4

Pour in the flour mixture and mix on low until just combined. You can finish the dough off with your spatula making sure there are no errant pockets of flour or butter hanging around. Cover and chill for at least two hours.

Step 5

Preheat oven to 350 towards the end of your chill time and line your baking sheets with parchment paper or silicone mats.

Step 6

Portion out tablespoon-sized scoops of dough onto your lined baking sheets leaving a little over two inches between each cookie. You can refrigerate or freeze extra cookie dough if desired.

Step 7

Bake at 350F for 11 minutes or until the bottoms are lightly golden. Allow to cool on baking sheet before transferring to a wire rack.

Step 8

While the cookies bake, whisk together the powdered sugar, milk and vanilla in a medium bowl to create a thin glaze for the cookies.

Step 9

Dip each of the cooled cookies into the glaze then return to the wire rack and decorate with sprinkles.