Prepare cookies ahead of time and make the lemon glaze the day off to dip into.
For the Cookies: Cream the butter and sugar together until light and fluffy. Add the egg and ricotta and mix until combined. Stir in the vanilla and salt. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
For the Lemon Glaze: Whisk together the powdered sugar and lemon juice until smooth.
Dip the cookies in the lemon glaze and top with sprinkles.
