Add the softened butter and granulated sugar to a mixing bowl. Beat until light and fluffy.

Add the eggs and beat until well incorporated.

Add the vanilla extract and beat until combined.

Add the whole-milk ricotta cheese and mix until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture.

Mix until a soft, thick cookie dough forms.

Divide the dough into equal portions and arrange them on a parchment-lined baking sheet.

Bake at 350°F (175°C) for 12–15 minutes, or until the cookies are set and lightly golden around the edges.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack and allow them to cool completely.

Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Spread the glaze over the completely cooled cookies.

Immediately sprinkle with colorful sprinkles and allow the glaze to set before serving.