Lemon Ricotta Cookies

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. 2. Cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or stand mixer. 3. Add the egg to the butter and sugar mixture and mix until combined. Add ricotta cheese, lemon juice and zest and mix again until fully combined. 4. Add dry ingredients to the wet ingredients and mix on low. 5. Chill dough for at least 2 hours. 6. Preheat oven to 350ºF and line baking sheet with parchment paper. 7. Scoop dough (about 1 ½ Tablespoon each) and roll into a ball. Place onto baking sheet and form into cookie shape, if needed. Don’t press cookie down too much, as cookies will spread while baking 8. Bake for 10-12 minutes until edges are slightly browned. 9. Remove from the oven and cool cookies for 5 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot. 10. While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick. 11. Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer. 12. Let cookies sit for about 5 minutes until icing has set and serve.