Let's cook.
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the egg until well combined. Then, mix in the ricotta cheese, lemon zest, and lemon juice until just incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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