Make the Cookies

1. Combine the flour, baking soda, baking powder, salt in a bowl; whisk or stir to blend and set aside.
2. In a mixing bowl with an electric mixer, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add the egg, ricotta cheese, and vanilla extract to the butter and sugar mixture and beat on medium-low speed until well blended.
4. Add the dry mixture and stir until blended.
5. Cover the bowl and refrigerate the cookie dough for 1 hour.
6. Position a rack in the center of the oven and preheat to 350 F. Line a large baking sheet with parchment paper.
7. Use a cookie scoop to scoop mounds onto the prepared baking sheet, leaving 1 inch between the cookies. Alternatively, shape them into balls with your hands.
8. Flatten each mound slightly, then bake the cookies for 10 to 12 minutes, until set and just barely browned on the bottoms.
9. Repeat with the remaining cookie dough.
10. Cool the cookies, then transfer them to a rack.

Prepare the Icing

1. Combine the confectioners’ sugar with 2 tablespoons of milk and the almond extract. Whisk, adding more milk, a teaspoon at a time, to make a glaze.
2. Dip the tops of the cookies in the glaze or use a spoon to glaze them.
3. Top with your choice of sprinkles.