Fluffy Lemon Cookies with Ricotta

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt; set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and 2 tbsp lemon zest on medium-high for 3-4 minutes until pale ivory and fluffy.
4. Beat in the egg, vanilla extract, and ricotta cheese, scraping down the sides of the bowl to ensure full incorporation.
5. Turn the mixer to low and gradually add the flour mixture, mixing only until the white streaks of flour disappear.
6. Scoop rounded tablespoons of dough (about 1.5 tbsp each) onto the prepared baking sheets, spaced 2 inches apart.
7. Bake for 12 minutes or until the edges are barely golden.
8. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Whisk together powdered sugar, lemon juice, and 1 tsp lemon zest until smooth. Drizzle or dip the cooled cookies in the glaze.