Instructions

1. Step
   In a large bowl, use an electric hand mixer to combine butter and sugar until light and fluffy. Add the egg and mix until combined.
2. Step
   Mix in the ricotta, lemon zest, lemon juice, and vanilla extract on low speed until fully incorporated.
3. Step
   Using a spatula, thoroughly combine the flour, baking powder, baking soda, and salt into the ricotta batter. Divide the dough evenly into 28 balls and chill in the fridge for 30 minutes.
4. Step
   Preheat the oven to 350°F (175°C) and bake the cookies for 13-15 minutes. Remove from oven and place on a cooling rack. Allow the cookies to cool completely before icing.
5. Step
   In a bowl, combine the icing sugar, milk, and lemon juice. Drizzle the icing generously over the cooled cookies. Sprinkle additional lemon zest over the icing before it sets.