In a large bowl blend your softened butter and sugar until creamy

Add egg, ricotta and vanilla

In a smaller bowl combine flour, baking powder, baking soda

Slowly combine you dry ingredients into your wet ingredients. Blend for a few until the texture resembles play-dough

Cover a refridgerate dough for at least an hour

While dough is chilling, prepare the icing by whisking confectionary sugar, lemon zest, milk and sprinkles

One dough cools form into a ‘knot’ or just use a small ice cream scooper

Bake at 350 for 14-16m (much less if using convection oven)

Remove cookies and let them cool. Once they have settled top with icing and more sprinkles