Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

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

Using a hand or stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar on medium-high speed until light and fluffy, about 10 minutes.

Add eggs one at a time, mixing between additions.

Add 2 teaspoons vanilla, lemon juice, lemon zest, and ricotta. Beat on medium speed until well blended, scraping down the sides of the bowl as needed.

On low speed, add the dry ingredients and mix until just combined. Cover bowl and refrigerate dough for 1 hour.

Using a spoon or cookie scoop, roll rounded tablespoons of dough between your palms to form dough balls.

Place dough balls on prepared cookie sheets, two inches apart. Bake 12-15 minutes until bottoms are golden. Repeat with remaining dough.

Let cookies rest 10 minutes before decorating.

Make the citrus zest 'sprinkles': While the cookie dough rests, zest the citrus, and let dry slightly on a piece of parchment paper.

Make glaze: Combine powdered sugar, milk, and remaining ½ teaspoon vanilla in medium bowl and whisk to combine. It will initially be clumpy but continue to whisk until it becomes smooth.

Decorate cookies: Dip the top of each cookie in the glaze then top with a sprinkle of zest. Let the glaze dry for 10 minutes.