Start by taking out the butter so that it has time to soften. It will usually take 30 minutes at room temperature.
Zest the lemon and prepare measure out the ingredients while you wait for the butter to soften. Also, get out the sand mixer and line the cookie sheets.
While the butter softens, mix together the all-purpose flour, baking soda and salt until combined and set aside.
In a stand mixer using a paddle attachment, cream the softened butter adding in the sugar and lemon zest until the mixture is fluffy.
Add the ricotta cheese and vanilla extract into the stand mixer with the sugar and butter mixture.
Then, blend in eggs one at a time.
Set mixer on low speed and slowly add in flour mixture and mix until combined.
Cover bowl with plastic wrap and chill 2 hours or up to 2 days.
Preheat oven to 350 degrees during last 20 minutes of dough chilling.
Using a tablespoon measuring spoon, scoop out the cookie batter onto a parchment lined baking sheet.
Bake the cookies at 350 degrees F for 12 - 14 minutes.
When the cookies are done, cool them on the baking sheet for 10 minutes.
Transfer to a wire rack to cool completely.
Once the cookies are cooled, dip the tops in the icing and let them drip before you return to the wire rack.
Add the sprinkles right after you dip them.
Then, allow glaze to set at room temperature. It should not take longer than 20 minutes.