Set the oven to 350 degrees. Lightly grease 3 baking sheets or line them with parchment paper.

In a medium bowl, sift together the flour, baking powder, and baking soda.

In a large bowl, cream the butter for 1 min at low speed.

Gradually add the sugar and beat at medium speed for 1 min.

Add the eggs one at a time, beating well.

Beat in the ricotta cheese and vanilla extract, just until the mixture is smooth.

With the mixer set on low speed, add the flour mixture to the batter just until the dry ingredients are moist.

Wet hands with cold water and drop the batter in 2-tablespoon-sized mounds on the baking sheets, 24 per sheet. Bake the cookies for 15 minutes or until the bottom is golden brown. Transfer to a wire sheet to cool for 10 min.

Glaze:

In a small bowl, with a wisk, stir the confectioner's sugar. Slowly add milk, 1 tbsp at a time, until the mixture is almost a pourable consistency. Add more milk if necessary. Whisk in the lemon juice. The consistency should be liquid enough to drizzle on the cookies without running off.

Glaze the still-warm cookies and add colored sprinkles. Let cookies sit until cold. Store cookies in an airtight container layered with wax paper.