• Line two baking sheets with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
• Sift together flour and baking powder in a large bowl and set aside. In a mixer fitted with the paddle attachment, cream the sugar, butter, and salt on high speed until light and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, beating well in between additions.
• Scrape down the sides and up the bottom of the bowl as needed. Add in the Ricotta, vanilla, 3 tablespoons lemon juice, and lemon zest, and beat to combine. Add the flour mixture and beat on low until just combined, but do not overmix! Cover dough tightly with aluminum foil or plastic wrap and chill for a least 1 hour and up to 3 days.
• Use a cookie scoop or a spoon to drop the cookie dough onto the prepared baking sheets an inch apart. Bake for 12 minutes until the edges become lightly brown, and the cookies look puffed and set. Remove the pan from the oven and let it cool slightly before transferring it to a wire rack to cool completely.

How to Make the Lemon Glaze

• Whisk together the confectioners' sugar, lemon zest, and lemon juice to make a smooth glaze in a small bowl. Adjust the consistency with a bit of lemon juice or more confectioner's sugar to make a glaze thick enough to stick to the cookies when dipped. Dip the surface of each cookie into it. Alternatively, use a spoon for glazing. Let the icing set at room temperature before serving or storing.