Pre-heat oven to 350 degrees. Line your cookie sheet with parchment paper.

In the bowl of a stand mixer, cream the room temperature butter until smooth and then beat in the sugar until the mixture is light and fluffy. 

Add in the ricotta, eggs, lemon juice and lemon zest and mix until just combined. The mixture may looks slightly curdled, but the flour will fix all of that!

Slowly mix in the sifted flour, salt & baking soda. Once fully combined, fold in the dried cranberries if desired.

Use a spoon to scoop out batter, rolling it along the side of the bowl until it appears smooth and round. Use a second spoon to push the dough onto the cookie sheet.

Bake for 10 minutes until the top is set and the bottom is light brown. Remove from pan and transfer to a cooling rack.

While the cookies are baking - make your glaze! You'll want to add the glaze before the cookies have finished cooling completely to ensure maximum spread.

In a medium sized bowl, whisk together your powered sugar, lemon juice and lemon zest until smooth.

If the glaze is thick, add in the milk 1 tbsp. at a time until it reached a smooth consistency. It should be dripping steadily off of the whisk, but not too quickly!

When your cookies are done baking and on the cooling rack, it's time to quickly glaze them! Grab your cookies (very gently - they're delicate!) and dip the tops lightly in the glaze.

Tilt the cookie to ensure the glaze spreads evenly, and then place them back on the cooling rack for the glaze to harden.

Enjoy!