In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur, and lemon zest.
Add in the flour mixture and beat until well combined. Don't overmix.
Drop the dough using a tablespoon-sized cookie scoop onto a parchment-lined baking sheet.
Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack. Cool completely before glazing.
In small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches spreading consistency. You may need to add a little water.
Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist.
Arrange in a single layer and allow the glaze to dry completely before covering.
Store in the refrigerator and bring to room temperature before serving.
Tips for Making This Recipe
For easiest handling, chill the dough for 30 to 45 minutes before dropping.If you plan to freeze these cookies, don't glaze them. It's also best to place a sheet of waxed paper between the layers.
For a non-alcoholic version:
Increase the lemon extract to 1 teaspoon and add 2 teaspoons of milk to the dough. Substitute milk for the limoncello in the glaze as well.
To make orange ricotta cookies, replace the lemon extract, lemon zest, and limoncello with orange extract, orange zest and orange liqueur (triple sec).To make almond ricotta cookies, use almond extract, finely crushed almonds, and amaretto.