Preheat the oven to 375° F. Line baking sheets with parchment paper.

In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.

In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs, 1 at a time, mixing until they are fully incorporated.

Add the ricotta cheese and lemon juice and mix until incorporated.

Stir in the dry ingredients, mixing until just combined.

Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.

Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.

Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.

Once all the cookies are cool, prepare the lemon glaze.

In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.

Dip the top of each cookie into the glaze.

Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.