Directions

1. In the bowl of a stand mixer, combine the butter, the sugar, and the ricotta cheese. Add the eggs and vanilla and continue beating until the mixture is fluffy.
2. In a small bowl, combine the flour, the salt, and the baking soda. Slowly add the dry ingredients to the sugar mixture in the stand mixer bowl. Beat until well mixed.
3. Place the mixture in the refrigerator for half an hour to chill.
4. Remove from the refrigerator and create 1-inch balls from the cookie dough. The dough is a little sticky, so you’ll need a bit of flour on your hands in order to shape the balls.
5. Place the dough balls on a parchment-lined baking sheet, about 2 inches apart, and bake in a 350 degree oven for about 8 to 10 minutes. You want them cooked through but not browned.
6. When the cookies have completely cooled, it’s time to ice them.
7. For the icing, combine the powdered sugar, the milk, and the lemon juice in a small bowl. If it’s too thick, add additional lemon juice or milk; if it’s too thin, add more powdered sugar. You want it to coat the cookie without being too runny.
8. Take each cooled cookie, turn it upside down, dip it in the bowl of icing, let some of the icing drip off, and then turn it back over and place it icing-side up on a wire rack. Immediately top with Christmas sprinkles. (If you wait, the icing hardens and the sprinkles won’t stick).