1-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.

2-In a large mixing bowl, combine 1 stick of unsalted butter (room temperature) with 3/4 cup granulated sugar, beating until smooth and creamy.

3-Add 1 large egg (room temperature) and mix thoroughly to incorporate it fully into the butter mixture.

4-Stir in 1 cup of ricotta cheese, 1 teaspoon vanilla extract, lemon zest from 2 lemons, and 2 teaspoons lemon juice for the dough, blending until even.

5-In another bowl, whisk together 1 1/4 cups all-purpose flour (fluffed, scooped gently, and leveled), 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

6-Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to keep the dough tender.

7-For adaptations, swap in gluten-free flour or vegan ricotta at this stage to meet dietary needs.

8-Use a spoon or cookie scoop to drop dough onto the prepared sheets, spacing them evenly.

9-Bake for 12-15 minutes until golden around the edges but still soft in the center.

10-Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack; once cool, prepare the glaze by mixing 1 1/2 cups powdered sugar with 1 to 2 tablespoons lemon juice and extra lemon zest for garnish.