Preheat oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar for 2 minutes until smooth and light in color. Slowly add in eggs, ricotta cheese, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
In a separate bowl combine flour, salt, baking soda, and baking powder. Gradually add to mixer until a soft dough forms. Use a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
Bake for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.
In a medium bowl, whisk the powdered sugar, butter, and vanilla extract. Add cream or milk one tablespoon at a time to desired consistency. Spread glaze over warm cookies and top with sprinkles.