Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg, ricotta cheese, almond extract, and vanilla extract. Beat until well combined.

Reduce mixer speed to low and gradually add the flour mixture. Mix only until just combined. Do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 13-15 minutes, until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While cookies cool, whisk together the powdered sugar, milk, and almond extract until smooth.

Once the cookies are completely cool, dip the tops into the glaze or drizzle it over. Add sprinkles immediately if desired. Let the glaze set for about an hour.