Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, combine the ricotta cheese, sugar, egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15-20 minutes, or until the edges are lightly golden. The centers should remain soft.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once cooled, dust the cookies with powdered sugar before serving.