Beat butter, sugar and zest together with a hand mixer until fluffy.
Add in the egg and vanilla, beat again until well incorporated. Add in the ricotta cheese and beat until incorporated.
In a separate bowl whisk together the flour, salt, baking soda and baking powder. Stir into butter mixture with a wooden spoon until all of the flour is mixed in.
Using an ice-cream scoop form balls and place 12 to a cookie sheet. Dip a fork in cold water and flatten the dough balls slightly.
Bake 12-14 minutes or until bottoms are just lightly browned. Let cool on cookie sheet then transfer to a cooling rack to cool completely.
Cookies can be glazed with lemon or lime glaze: for glaze recipe click here
Recipe by Chateau Elma at https://www.chateauelma.com/citrus-ricotta-cookies