In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
Mix in egg and vanilla extract then blend in ricotta.
Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
Scoop dough out using a medium cookie scoop or use two spoons (one to scoop and one to drop, they should be about 1 1/2 tablespoons each).
Drop onto baking sheet lined with silcone baking liner or parchment paper.
Bake in preheated oven until just nearly set when touched on top, about 12 - 14 minutes. Keep any dough that's not baking chilled and repeat process with remaining dough.
Let cool on pan several minutes then transfer to a wire rack to cool completely.
For the icing, in a small mixing bowl whisk together powdered sugar and lemon juice until well blended then spoon over cooled cookies. Sprinkle lightly with lemon zest if desired.
Let glaze set at room temperature, then store cookies in an airtight container.
Recipe source: Cooking Classy
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