Instructions

• In a medium bowl whisk together 2 cups (270 g) all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In a large bowl, using a hand mixer (or stand mixer with paddle), beat 1/2 cup (113 g) softened unsalted butter and 3/4 cup (170 g) granulated sugar on medium speed until light and creamy, about 2–3 minutes.
• Add 8 ounces (225 g) whole-milk ricotta to the butter mixture and beat on medium-low until fully incorporated and smooth.
• Add 1 large egg (room temperature) and 2 teaspoons pure vanilla extract; beat until combined.
• Add 1 teaspoon lemon zest and 1 tablespoon lemon juice (from 1 lemon) and mix until evenly distributed.
• Add the reserved dry ingredients to the wet ingredients and mix on low speed just until there are no streaks of flour and the dough is evenly combined. Do not overmix.
• Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours or up to 5 days.
• When ready to bake, preheat the oven to 350°F (180°C) (160°C fan). Line a baking sheet with parchment paper or a silicone baking mat.
• Use a tablespoon cookie scoop or measure 1 tablespoon of dough per cookie and drop mounds of dough onto the prepared baking sheet, spacing cookies about 1.5–2 inches apart.
• Bake one sheet at a time for 12–14 minutes, or until the cookies are set and the bottoms are lightly golden. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Allow cookies to cool completely before glazing.
• To make the glaze, whisk together 1 cup (130 g) powdered sugar, 1 tablespoon melted unsalted butter, 1/2 teaspoon pure vanilla extract, and 2 tablespoons milk in a small bowl until smooth. If the glaze is too thick, add additional milk 1/4 teaspoon at a time until it reaches a dipping consistency.
• Dip the top of each cooled cookie into the glaze, return it to the wire rack, and immediately decorate with sprinkles before the glaze sets. Allow glaze to set before serving.