Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, salt, and baking powder.
In a stand mixer, beat the butter and sugar until fluffy.
Add the eggs in one at a time.
Once combined, add in lemon juice, zest, and ricotta.
Beat until well-combined, and slowly add in the dry mixture.
Cover batter and place in the fridge for at least 30 minutes to one hour.
Preheat oven to 375 degrees f.
Spoon about 1 tablespoon of batter onto the cookie sheet, 2 inches apart.
Bake for 10 minutes ( edges will be slightly golden brown).
Transfer cookies to a cooling rack; repeat.