Preheat your oven to 375"F .
In a large mixing bowl whisk together the flour, baking powder and sea salt. Set aside.
In a separate bowl whisk together the egg with the sugar, vanilla extract and olive oil until creamy. Add the ricotta cheese and whisk together until incorporated. Whisk in the juice and zest from 1 lemon then pour all the wet ingredients on top of the flour mixture.
Using a spatula fold the wet mixture into the dry until combined.
Line two baking sheets with parchment paper and using two spoons drop the cookie dough by spoonful on the sheet leaving about 1 1/2 inch space in between.
Bake the ricotta cookies in the preheated oven for about 17 to 20 minutes until golden brown around the edges.
Using a small cookie spatula transfer them to a cooling rack.
Once the ricotta cookies have cooled off completely, make your lemon glaze by whisking together the juice from 1 lemon with the powder sugar. Add more powder sugar if needed, until desired consistency is achieved.
Using a small spoon add some of the glaze to each ricotta cookie and sprinkle with the reserved lemon zest and poppy seeds.
Allow to glaze to set for about 45 minutes. Store in an airtight container.