Zesty Lemon Ricotta Cookies with Sweet Glaze

In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.

In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in 1 large egg, then stir in 1/2 cup of ricotta cheese and 1 tablespoon of lemon zest until just combined.

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 baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake at 375°F/190°C for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

While cookies cool, prepare the glaze: In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth.

Once cookies are completely cool, dip the tops of each cookie into the lemon glaze, or drizzle the glaze over them. Let the glaze set before serving.