Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step infuses air into the mixture, creating a lighter texture in the final cookies.

Add the ricotta cheese, eggs, lemon zest, and both extracts (vanilla and almond) to the butter-sugar mixture. Beat everything together until smooth. The ricotta will blend in, creating a creamy consistency.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients. Stir until just combined. It’s crucial not to overmix here to prevent toughness.

Using a cookie scoop or spoon, drop dollops of the dough onto the prepared baking sheets. Leave enough space between the cookies, as they will spread slightly during baking. Bake in the preheated oven for 15-18 minutes or until the edges turn golden.

While the cookies cool, let’s make the lemon glaze. In a medium bowl, whisk together the melted butter, lemon juice, vanilla extract, and a pinch of lemon zest. Gradually add the powdered sugar, followed by milk, until you achieve your desired glaze consistency.

Once the cookies have cooled completely, drizzle or dip them in the lemon glaze. Allow them to set for a few minutes before serving. Trust me, the glaze adds that perfect finishing touch!