Lemon Ricotta Cookies

Preheat the oven to 375°F (190°C) with a rack in the center position. Line a half sheet pan with parchment paper.

Make the cookies: In a medium bowl, whisk the melted butter, granulated sugar, vanilla extract, lemon zest (if using), baking powder, ½ teaspoon salt, and baking soda until combined. Add the cold ricotta cheese and cold egg yolk and whisk until well combined and the mixture thickens slightly. Add the all-purpose flour and stir with a rubber spatula until just combined. Let the dough rest at room temperature until it is firm enough to scoop, 5 to 10 minutes. Scoop out rounded tablespoon portions of dough onto the lined pan, evenly spaced, in rows of 3 (you’ll have about 14 cookies), using wet hands if needed to reshape into smooth balls. Bake for 11 to 13 minutes, or until they feel springy when lightly pressed. Allow the cookies to cool completely on the pan before glazing, about 45 minutes.

Make the glaze: In a medium bowl, combine 1 tablespoon melted butter and 4 teaspoons of the lemon juice and mix with a fork or small whisk. Add the confectioners’ sugar and a tiny pinch of salt and stir until the glaze is smooth and reaches a thick honey-like consistency, adding the remaining teaspoon of lemon juice if needed. If the glaze is too thick to dip the cookies, microwave it for 5 seconds to thin it out. Dip the tops of each cooled cookie in the glaze, let the excess drip off, then place on a platter and add sprinkles or lemon zest on top, if desired.