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

In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully combined. (The mixture may look slightly curdled — that’s normal.)

Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.

Using a 1-tablespoon cookie scoop (for smaller cookies) or 1½–2 tablespoons (for larger), drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set but still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once cookies are completely cooled, dip the tops into the glaze or drizzle over them. Let the glaze set for 20–30 minutes before serving.