1. Preheat oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper or Silpat baking mats.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy.
3. Add eggs, one at a time, and mix until combined. Add ricotta and vanilla and mix until combined.
4. In a medium bowl, whisk together the flour, baking powder, and baking soda. Add flour mixture to mixer bowl and mix on low speed just until combined and no pockets of flour remain.
5. Arrange cookie dough onto baking sheet in portions about 2 tablespoons in size, about 1-2 inches apart.
6. Bake cookies in batches for 8-10 minutes, until bottom edges just barely begin to look golden, but tops are not browned yet. Let cool a few minutes on baking sheet before removing to a wire rack to cool.

Make the glaze-

1. In a small bowl, whisk together 3 tablespoons milk, confectioners’ sugar, and vanilla until smooth. Add more milk if needed. Glaze should be thing enough to drizzle, but not too runny.
2. Drizzle cooled cookies with glaze, or dip tops of cookies into the glaze, and then return to cooling rack set over a sheet pan. Decorate cookies with sprinkles while glaze is still wet.