3 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 teaspoon lemon zest
15 ounces ricotta, whole milk or fresh (1 3/4 cups)
1 tablespoon vanilla extract
2 large eggs

1 tablespoon butter (salted or unsalted), melted
3 3/4 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
4-6 tablespoons milk

    In a mixing bowl, whisk together flour, baking soda and salt for 20 seconds and then set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill two hours or up to two days. Preheat oven to 350 degrees during last 20 minutes of dough chilling. Scoop chilled dough out 1 tablespoon at a time and shape into balls. (If it is too sticky, just drop onto sheet using two spoons). Drop onto baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12 to 14 minutes or until underside of cookies are golden. Cool on baking sheet several minutes and then transfer to a wire rack to cool completely. Once cool, dip tops of cookies in glaze and return to wire rack. Immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
    Glaze: In a mixing bowl, whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 tablespoons milk until smooth, adding in more milk 1 teaspoon at a time to thin as needed. You do not want it to be very thin. It should be quite a bit thicker than a doughnut glaze.