• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
• In a large bowl, combine flour, baking powder and baking soda. Whisk together and set aside.
• In a stand mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
• Add in the egg, ricotta cheese, and vanilla extract. Continue to mix until well combined, occasionally scraping down the sides of the bowl.
• Add in the lemon zest, 1 to 2 tablespoon depending on preference. Add in lemon extract and continue mixing until well incorporated. Continue to scrape down sides of bowl.
• Add the flour mixture in small increments to the batter until completely added and well mixed in.
• Using a medium cookie scoop, create teaspoon sized balls and place 2 inches apart on the prepared baking sheet.
• Bake for 8-10 minutes until edges are turning lightly golden brown. Allow to cool for 2-3 minutes on the baking sheet and then transfer to a cooling rack to allow to cool completely.

Glazing Cookies

• In a medium bowl, combine the confectioner's sugar and vanilla extract. Add only half of the milk and lemon juice and mix. Continue to add liquid until glaze has reached desired consistency.
• Dip the cookie tops into the glaze and swirl to coat. Set cookies upright onto the wire rack and sprinkle with sprinkles.
• Store in an airtight container. I store mine in the fridge to prevent the sprinkles from running color into the glaze.