Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning on the bottom.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed. Continue mixing for about 3 minutes until the mixture is light, fluffy, and pale in color.

Add the eggs one at a time, beating well after each addition. Stir in the ricotta cheese, vanilla extract, and almond extract. Mix until the batter is smooth and well-combined, though some small cheese curds may remain visible.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.

Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the bottoms are lightly golden but the tops remain pale. Transfer to a wire rack to cool completely.

Whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth. Once the cookies are completely cool, dip the tops into the glaze and immediately garnish with nonpareil sprinkles before the icing sets.