In a large bowl, mix the softened unsalted butter and sugar until well combined.
Add the eggs one at a time, vanilla extract, lemon zest, lemon juice, and ricotta cheese.
Add the flour, baking soda, baking powder, and salt. Place the cookie dough in an airtight container and chill for one hour or overnight.
Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a baking sheet 2 inches apart. Bake for 13 minutes.
Let the cookies cool completely before frosting.
To make the glaze, mix the powdered sugar, whole milk, vanilla extract, lemon zest, and lemon juice until smooth.
Frost the cookies and decorate with sprinkles if desired.