Using the paddle attachment on your stand mixer, or an electric hand mixer on medium speed, cream the butter and sugar together for about 2 minutes, until creamy and lightened in color.
Add in the ricotta and vanilla, then the eggs one at a time and continue mixing until smooth.
Mix the baking soda into the flour and then gradually add the dry mixture to the cookie dough bowl, scraping down the sides as necessary.
Cover and refrigerate the dough for at least 2 hours.
Scoop 1 tablespoon sized portions of dough onto a lined baking sheet, and bake at 350℉ for 11 to 13 minutes. Let cool.
To make the glaze, whisk together the powdered sugar, melted butter, and vanilla. Add the milk 1 tablespoon at a time until the glaze is thick, but pourable.
Dip the top of the cookies into the glaze, then place on a cooling rack with a liner underneath to catch the drips. Sprinkle with the nonpareils and allow the glaze to set.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.