Preheat oven to 375. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
In medium bowl whisk the flour, baking powder, and salt. Set aside.
In a large bowl or using the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar on medium speed for 2-3 minutes. Scraping down the sides of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition.
Mix in the ricotta cheese, lemon juice, and lemon zest. Beat until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Using a 2 T sized cookie scoop, scoop the dough onto the baking sheets.
Bake for 13-15 minutes or until the edges are barely golden and the cookie gently springs back when touched. Remove from the oven and allow the cookies to cool for 15 minutes on the baking sheet.
Transfer cookies to a wire rack. Set the wire rack overtop of one of the baking sheets. Once cool spoon the glaze over the cookies. Let the cookies sit for 1-2 hours or until the glaze has hardened. Store in an airtight container.
Whisk the ingredients together in a medium sized bowl.
Don't make the lemon glaze in advance. It will begin to set, so do it after the cookies have been removed from the oven and have already cooled. recipe adapted from Food Network