Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg, then mix in the ricotta cheese, vanilla extract, lemon zest, and ¼ cup of lemon juice until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10 to 12 minutes, or until the edges are lightly set and the bottoms are barely golden. They should remain pale.

Cool the cookies completely on a wire rack before glazing.

To make the glaze, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.

Drizzle or dip the cooled cookies into the lemon glaze. Let the glaze set before serving.