Melt-in-Your-Mouth Lemon Ricotta Cookies

In a large bowl, beat the softened butter with sugar until light and fluffy.

Add the egg, ricotta, vanilla, lemon zest, and lemon juice. Beat until smooth.

Sift the dry ingredients on top and gently fold together with a spatula. The dough will be soft and sticky.

Cover the bowl with plastic wrap and chill in the refrigerator for 1 to 2 hours.

Preheat the oven to 350°F (175°C).

Divide the dough into ping-pong-sized balls, yielding about 20 to 25 cookies.

Place them on a parchment-lined baking sheet and bake for 12 to 13 minutes until the bottoms are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

For the glaze, whisk together the powdered sugar and lemon juice until it reaches the consistency of sour cream.