1-In a mixing bowl, whisk together 2 cups (284g) all-purpose flour, 2 1/2 Tbsp (22g) poppy seeds, 1 1/2 tsp baking powder, and 1/4 tsp salt for 20 seconds, then set aside.

2-In the bowl of an electric stand mixer fitted with a paddle attachment, cream together 1/2 cup (113g) unsalted butter, 1 cup (200g) granulated sugar, and 2 Tbsp lemon zest until fully combined.

3-Mix in 1 large egg and 1 tsp vanilla extract, then blend in 1 cup (240g) whole milk ricotta cheese until smooth.

4-Add the flour mixture and mix until combined. Scrape down the bowl and fold to ensure even incorporation of all ingredients.

5-Cover the bowl and chill the dough for 1 to 2 hours until it is easier to handle. Preheat the oven to 350 degrees near the end of chilling.

6-Scoop dough using a medium cookie scoop or two spoons (about 1 1/2 tablespoons each). Drop onto a baking sheet lined with a silicone baking mat or parchment paper.

7-Bake in the preheated oven for 12 to 14 minutes until cookies are nearly set when touched on top. Keep any remaining dough chilled and repeat the process with remaining dough.

8-Let cookies cool on the pan for several minutes, then transfer to a wire rack to cool completely.

9-For the icing, whisk together 1 1/4 cups (154g) powdered sugar and 2 1/2 Tbsp (30ml) lemon juice until smooth. Spoon the glaze over the cooled cookies and optionally sprinkle with lemon zest. Allow glaze to set at room temperature.

10-Store the cookies in an airtight container in a single layer once they’re ready.