In a medium mixing bowl, stir together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together butter and sugar for 1 minute until fluffy.
Add eggs one at a time, mixing until just incorporated each time. Add eggs, ricotta, and vanilla and mix until smooth.
Add dry ingredients to wet ingredients in two additions. Mix until just combined after each addition.
Cover with plastic wrap and refrigerate for at least 1 hour (up to 2 days).
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Scoop dough into 1 tablespoon portions (a cookie scoop works great here as the dough is very tacky) and place on prepared baking sheet 2 inches apart.
Bake for 12 to 15 minutes until bottoms of cookies are golden. Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
In a medium mixing bowl, whisk together powdered sugar, butter, and vanilla. Add 3 tablespoons milk and whisk together. Add milk, 1 tablespoon at a time, until desired consistency is reached. (You want it to drizzle off a spoon, but not be too thin.)
Dips the top of each cookie into the glaze and return to the wire rack, top side up. Add sprinkles and let rest until glaze sets.
You can substitute 1/2 teaspoon vanilla and 1/2 teaspoon almond extract in the glaze if you prefer.
Stop glazing cookies and add sprinkles after dipping each dozen. If you wait too long for the sprinkles they won't stick to the glaze.