Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, about 3 minutes.

Add the eggs, vanilla, and ricotta and mix until fully incorporated.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt before slowly adding to the sugar mixture until all the flour is fully incorporated.

Scoop teaspoons of dough and roll them into uniform balls before placing them on the prepared baking sheets, leaving 2-inches between them.

Bake for 9-11 minutes before removing from the oven. Let the cookies cool on the pan for 2-3 minutes before transferring to a cooling rack to finish cooling.

In a small bowl, whisk the powdered sugar, milk, and almond extract together until smooth.

Dip the tops of the cookies in the glaze and immediately sprinkle with Christmas sprinkles. Set the cookies aside until the glaze has dried before serving.