Preheat oven to 375°to bake when ready . Line 2 large baking sheet with silicone mat or parchment paper.
In a medium bowl add flour, baking powder, and salt. Mix and set aside.
In a large mixing bowl beat butter and sugar with hand mixer. Alternatively use stand up mixer. Mix until well combined and light, about 3-5 minutes.
Add one egg at a time, mixing until combined after each addition.
Add ricotta, zest, and orange juice. Mix until combined.
Add dry ingredients and stir until combined. You can use mixer to combine as well.
Refrigerate dough for at least one hour up to overnight.
Using cookie scoop, (1½-3 tbsp), or tablespoon, spoon dough onto lined baking sheets. Leave at least about 1½ tbsp in between cookies as they spread a little. Bake for 13-16 minutes until cookies are starting to become golden around the edges.
Leave cookies to cool on cooling rack for 20-30 minutes until they're completely cool.