• Add all dry ingredients into a medium bowl and whisk to combine.
• Add the butter and sugar into a large bowl and beat using an electric beater until fluffy, 2 to 3 minutes.
• Add the egg and beat for about a minute. Add the ricotta, lemon juice and zest, beat until fluffy.
• Add the combined flour mixture and mix until it comes together. Switch to a rubber spatula and mix to combine well. Cover bowl and chill for 2 hours or up to 2 days.
• Preheat oven to 350°F and line two baking sheets with parchment paper. Scoop
• Scoop dough using a medium cookie scoop or two spoons (so you have just a heaping 1 tbsp) and drop onto the prepared baking sheet, spacing cookies 1 to 2 inches apart.
• Bake for 14 to 17 minutes, or until the bottoms are golden brown. Keep the remaining dough chilled. Once baked, transfer the pan to a wire rack and let it cool completely before icing.

Icing

• In a mixing bowl, whisk together all the lemon icing ingredients until smooth. If needed, add more milk one teaspoon at a time to achieve the desired consistency. Aim for a thick glaze that is still pourable.
• Spoon icing over the cookies, or dip the tops directly into the icing and let any excess drip off before returning them to the wire rack. Be sure to add sprinkles immediately while the icing is still wet.