Mix flour, baking powder, baking soda and salt in a bowl and set aside. In the bowl of a stand mixer or in a large bowl, cream butter and sugar until fluffy. Add eggs one at a time and ensure they are incorporated before proceeding. Whisk in ricotta cheese, lemon juice, zest, and vanilla extract until well combined. Add flour mixture and mix until just incorporated and the dough comes together. The dough will be soft and sticky. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Place 1 tablespoon-sized balls of dough on the parchment paper, 2 inches apart.
Bake for 11–13 minutes, until tops of cookies spring back when pressed. Allow cookies to cool before adding glaze. Whisk the glaze ingredients together until smooth. Drizzle glaze over tops of cookies and allow to set before serving.