Prepare a baking sheet with parchment paper.

In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy.

Add the vanilla and egg and mix until well incorporated.

Add the ricotta cheese, lemon zest and lemon juice. Reduce speed to low and continue mixing until fully combined.

In a separate bowl, whisk together the flour, baking powder and salt.

Add the flour to the wet ingredients and mix until evenly distributed.

Use a 1 Tablespoon cookie scoop to form small dough balls. Do not attempt to roll, the dough will be too sticky to handle. Place in the refrigerator for at least one hour.

Preheat the oven to 350 degrees and transfer the chilled cookie dough balls onto the prepared cookie sheet.

Bake for 12 minutes or until the bottoms are lightly browned and the top of the cookies are opaque.

Transfer to a cookie rack to chill completely.

When the cookies are cooled, prepare the glaze by whisking together the confectioners sugar and lemon juice. Drizzle over cooked cookies and top with additional lemon zest, if desired.

Allow the glaze to set before serving.