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Step 1: In a medium bowl, combine the flour, baking powder and salt. Set aside.
Step 2: Combine the butter and sugar in the bowl of a stand mixer. Cream the butter and sugar together on a medium speed until light, fluffy and pale in color (about 5 minutes). Next, beat in the eggs, 1 at a time, mixing after each addition until fully incorporated. Add the ricotta cheese, lemon juice and lemon zest and combine.
Step 3: Gently fold in the dry ingredients, mixing until they’re just combined into the dough. Cover the bowl with plastic wrap and refrigerate the dough overnight.
Step 4: Preheat the oven to 375°F. Line a baking sheet with parchment paper and scoop the dough (about 1-½ tablespoons) onto the baking sheets. Bake for 12 to 15 minutes, until cooked through but still pale. Let the cookies rest on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling.
Step 5: While the cookies finish cooling, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.
Step 6: Once the cookies are completely cool, spoon about ½ teaspoon of glaze onto each cooled cookie and spread over top into an even layer. Let the glaze harden for about 2 hours.