In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt until combined.

Using a stand mixer, cream together 1 cup of granulated sugar, ½ cup of softened unsalted butter, and the zest of 1 large orange.

Add 1 large egg, 1 cup of whole milk ricotta cheese, and 1 teaspoon of vanilla extract to the creamed mixture.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.

Cover the bowl and refrigerate the dough for 1-2 hours.

About 20 minutes before the dough is done chilling, preheat your oven to 350°F (175°C).

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets.

Place the baking sheets in the preheated oven and bake for 13-14 minutes.

While the cookies cool, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh orange juice, and additional zest.

Once cookies have cooled for 5-10 minutes, transfer to wire racks and drizzle the glaze over them.