Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). While the oven is heating, prepare your baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating a tender cookie, as it incorporates air into the batter. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Step 3: Add Eggs, Ricotta, and Vanilla

Add the eggs one at a time, mixing well after each addition. Next, add the ricotta cheese and vanilla extract. Mix until everything is thoroughly combined and the batter is smooth. Be careful not to overmix at this stage, as it can result in tough cookies.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Whisking ensures that the leavening agents are evenly distributed throughout the flour.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; the batter should be soft and slightly sticky. A few streaks of flour are perfectly fine.

Step 6: Shape and Bake

Roll or scoop the dough into teaspoon-sized balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 7: Bake

Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn easily. The cookies should still be soft to the touch.

Step 8: Cool

Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.

Step 9: Prepare the Glaze

While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the cookies but thin enough to drip slightly.

Step 10: Glaze and Decorate

Once the cookies are completely cool, dip the tops of each cookie into the glaze, allowing the excess glaze to drip off. Immediately place the glazed cookies back on the wire rack and sprinkle with your favorite sprinkles. The sprinkles will adhere best if applied while the glaze is still wet.

Step 11: Let Set

Allow the glaze to set completely before serving or storing the cookies. This will take about 30 minutes.