Lemon Ricotta Cookies

• 2 and 1/2 cups all-purpose flour, 313g
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, 113g, softened
• 1 and 2/3 cups granulated sugar, 335g
• 2 large eggs, at room temperature
• 15 ounces ricotta cheese, 425g
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract, optional
• 1 tablespoon fresh lemon zest
• 2 and 1/2 tablespoons fresh lemon juice

Instructions

1. 1
   Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
2. 2
   Beat the butter and sugar until creamy, about 2 minutes, then add the eggs one at a time.
3. 3
   Mix in the ricotta, vanilla, almond extract, lemon zest, and lemon juice until combined.
4. 4
   Stir in the dry ingredients on low speed just until incorporated; do not overmix.
5. 5
   Cover the dough and chill for 1 hour (and up to 2-3 days).
6. 6
   Preheat the oven to 350F and line two baking sheets with parchment paper.
7. 7
   Drop heaped tablespoons of dough 3 inches apart on the baking sheets and bake for 13-14 minutes until they spring back when poked.
8. 8
   Cool on the sheet 5 minutes, then transfer to a wire rack.
9. 9
   Whisk the confectioners' sugar and lemon juice for the glaze and spoon over the cooled cookies.