In a medium-sized mixing bowl, combine flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until combined and fluffy.
Add eggs, one at a time, until each is combined.
Add ricotta, and vanilla and mix until smooth.
Slowly add dry ingredients to wet ingredients in small batches until it’s all combined.
Cover with plastic wrap and refrigerate for 1-2 hours. (It’s easier to work with chilled.)
Preheat oven to 350 degrees F. Line baking sheet with silpat liners or parchment paper.
Using a cookie scoop, or two spoons, scoop cookie dough into 1 tablespoon sized balls and place on prepared baking sheets at least 2 inches apart.
Bake for 12 to 15 minutes until bottoms of cookies are golden brown. Remove from oven and let cool on cookie sheet for 1-2 minutes then transfer to a wire rack to cool completely.
Repeat until all dough is used.
Make the Icing while the cookies are cooling.
In a medium-sized mixing bowl, whisk together powdered sugar, butter, milk, and vanilla.
Hold each cookie upside down and dip the top into the icing and return to the wire rack right- side up. Add sprinkles before icing sets. Repeat until all cookies are iced.