Pre-heat the oven to 350 and line two sheet trays with silicone mats or parchment paper. Then combine the flour, baking powder and salt in a bowl and whisk them together to aerate them. Set the bowl aside. Get out a stand mixer fitted with the paddle attachment and combine the sugar, butter, ricotta and lemon zest in its bowl. Beat them together thoroughly until pale and fluffy. Then add in the lemon juice, followed by the eggs. Finally, turn the speed to low and slowly add in the dry ingredients until you have a soft dough. Turn off the mixer and switch to a spatula to fold in the poppy seeds.

Use a 1.5 inch cookie scoop to scoop perfect mounds of the dough right onto the prepared cookie sheets. I fit 15 on each of my two sheets for the first batch. Bake them for 15-20 minutes, until set and slightly golden around the edges. Let them cool for 5 minutes or so, then transfer them to a rack to finish cooling. Let the trays cool for another 10 minutes or so, then fill them up again for the second batch. This recipe yielded 55 cookies total using that cookie scoop, so the second batch had 15 on one sheet and 10 on the other. Once the second batch bakes and cools, seal them in containers and serve them as needed! Enjoy!