Preheat oven to 350 degrees F.
Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.
Spoon teaspoon-sized dough balls onto greased cookie sheets.
Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack.
Makes 4 dozen cookies.
- For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.
- Adding ricotta cheese to cookies ensures that they stay soft and fluffy.