Start by preheating your oven to 350°F.

In a medium bowl, cream together the softened butter and granulated sugar until it’s nice and fluffy. Add in the eggs, ricotta cheese, and vanilla extract, mixing until everything is well blended.

In another bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the ricotta mixture, stirring until it’s all combined.

Now, you can either roll or scoop the dough into small balls, about the size of a teaspoon. Place them on an ungreased cookie sheet, leaving about 2 inches of space between each ball.

Bake in your preheated oven for 8 to 10 minutes, or until they’re lightly golden brown. Let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, whisk together the milk, powdered sugar, and almond extract until the glaze is smooth. Dip the tops of your cooled cookies into the glaze and set them upright on the wire rack.

While the glaze is still wet, sprinkle on some colorful sprinkles for a fun touch! Repeat with all the cookies.