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Preheat oven to 350 degrees F.
In a large mixing bowl, beat sugar and butter with a mixer until well blended. Beat on high for about 5 minutes or until light and fluffy.
Beat in ricotta, lemon juice (about 2 Tablespoons), lemon zest, vanilla extract and eggs on medium speed until combined.
Reduce speed to low and add flour, baking powder and salt. Continue to mix until the dough holds together. Don’t overmix.
Drop by level Tablespoons (or use a small cookie scoop) onto an ungreased cookie sheet, leaving about 2 inches between cookies.
Bake 15 minutes or until cookies are slightly golden brown around the bottom edges. Cookies will remain soft. Carefully transfer cookies to a wire cooling rack.
In a small bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1-2 tablespoons of the milk, until you get desired consistency.
Dip the top of each cookies into the icing and place icing side up on a parchment paper lined wire rack. Set for up to one hour.