Using an electric mixer, cream together the butter and sugar until light and fluffy (3 - 5 minutes). Add the ricotta, vanilla extract, almond extra, and egg. Continue to mix until combined. Stir in the flour and baking powder and salt.
Scoop dough with a 1½ tablespoon cookie scoop and place onto a parchment or silpat lined baking sheet. Bake in a 350℉ preheated oven for 15 minutes, just until the bottoms turn light brown.
Remove cookies to a wire rack and allow to cool completely.
While cookies are cooling, prepare the glaze by whisking together the powdered sugar, water and almond extract until smooth. Generously spoon icing over cookies and top with sprinkles.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.