In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.

In a large bowl, combine butter and sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating until incorporated after each addition.

Add ricotta cheese, vanilla, lemon juice and zest, beat until fully incorporated, about 2 minutes.

Mix in dry ingredients until thoroughly incorporated, but do not overmix.

Line baking sheets with nonstick silicone liners or parchment paper. Using a tablespoon (1/2 ounce) scoop, portion dough onto baking sheets, leaving two inches between them.

Wrap baking sheet tightly with plastic wrap and chill dough for at least 2 hours, up to 24 hours.

Preheat oven to 325°F with convection fan // 350°F without fan // 180°C // Gas mark 4.

Remove plastic wrap and bake cookies straight from the fridge for 12 - 14 minutes, until edges begin to brown.

Remove from oven and let cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely.

Mix all ingredients for glaze together and gently spread on top of cookie. Top with sprinkles, if desired. Let glaze harden for at least 2 hours.