• Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.

To prepare the cookie dough:

• In a medium mixing bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
• In a large mixing bowl beat together the butter and sugar until light and fluffy. Scrape down the sides and bottom of the bowl and blend again. Add the eggs, one at a time, beating just until the yolk disappears. Add the ricotta, vanilla and lemon zest and blend on low until combined.
• Add half the flour to the butter mixture and blend on low just until combined. Add the remaining flour and fold together using a stiff spatula or wooden spoon. Don’t over-mix the dough!
• Using a small cookie scoop (about 1-tablespoon) firmly scoop a dough ball and place on the prepared baking sheet. Space the cookie dough balls about 2-inches apart. Once filled bake for 9-12 minutes (10 minutes is perfect in my oven) or until the edges are light golden brown. Take care not to over-bake!
• Remove to a wire rack to cool completely before icing.

To prepare the icing:

• Whisk together half the icing ingredients. Blend until smooth. Place a heaping ½ teaspoon of icing in the center of the cookie. Spread around using the bottom of the measuring spoon. Immediately top with sprinkles, if using. Repeat until all icing is used. Make a second batch with the remaining icing ingredients. Thin the icing with a few drops of hot water or lemon juice or add more powdered sugar for desired consistency.