Preheat oven to 375 degrees
In a medium bowl, combine sugar and olive oil by using an electric mixer and beat until well blended and fluffy, about 2-3 minutes
Add the eggs, one at a time, beating until incorporated
Add the ricotta cheese, lemon juice and lemon zest, beat to combine
Stir in the dry ingredients
Line 2 baking sheets with parchment
Spoon the dough ( about 2 TBSP each cookie ) onto the baking sheets
Bake for 15 minutes until edges are slightly golden brown
Remove from the oven and let cookies rest on the baking sheet for 20 minutes
To make the glaze: Combine powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 tsp onto each cookie and use the back of the spoon to spread. Let the glaze harden for about 2 hours.
