Lemon Ricotta Cookies

Preheat oven to 350ºF.

In large bowl, whisk flour, baking powder, baking soda and salt. Set aside.

Beat softened butter and sugar until light and fluffy. Turn mixer to stir and beat in eggs one at a time. Stir in vanilla, lemon zest, lemon juice and ricotta cheese. Add flour mixture to butter mixture in 3 to 4 parts. Stir just to combine between each addition, scraping down the bowl and beaters. Cover dough and place in refrigerator for 2 hours.

Using a 1 1/2 tablespoon cookie scoop, roll dough into balls and place on parchment-covered baking sheets or silicone baking mats. Bake for 15 minutes or until cookies are set and bottoms are lightly browned. Remove to cookie cooling racks.

For the icing, whisk powdered sugar and lemon juice until smooth. Gently dunk completely cooled cookies in the icing head first and dribble with sprinkles. Allow icing to set for 2–3 hours.

Note: If the lemon glaze is too thick, add another tablespoon of lemon juice. If it is too thin, add a couple tablespoons of powdered sugar.