• Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest over medium speed until fluffy and lightened in color. Add the egg and vanilla and continue to beat until well combined. Stir in the ricotta and mix over medium speed until combined. Scrape the bowl with a spatula.
• Add the flour, baking soda, and baking powder and stir the dry mixture into the wet ingredients on low, just until fully combined.
• Use a teaspoon or small cookie scoop to scoop the cookie dough onto the prepared cookie sheets, leaving at least an inch of space between each as they will spread slightly.
• Bake one cookie sheet at a time, in the center rack, for 11 to 12 minutes, until the bottoms are golden brown and the tops look light but dry.
• Remove the ricotta cookies from the oven. Let them sit for a couple of minutes to firm up on the baking sheet, then transfer to a wire rack to cool.

For the Glaze and to Finish

• Mix the glaze by combining the confectioner's sugar with water, lemon juice, orange juice, or milk in a bowl. Mix with a fork or whisk. The consistency of the glaze should be like thick cream.

  PRO TIP: Lemon juice or orange juice will give the cookies a more pronounced citrus flavor. Milk and water will taste more neutral and simply sweet.
• Dip the top of the cookies into the glaze, and place them back on the cooling rack. Before the glaze dries, sprinkle the tops with your preferred sprinkles.

  PRO TIP: The glaze will drip a little as it dries, so I like to place a sheet of parchment or waxed paper below the wire rack to catch the drips of glaze. It makes for easier cleanup.