Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or non-stick baking mats.
In the bowl of a stand mixer, cream together the softened butter and sugar.
Beat in the eggs, one at a time, then mix in the ricotta cheese and vanilla.
In a separate bowl, combine the flour, baking powder and baking soda.
Mix the dry ingredients into the ricotta mixture.
Use a small ice cream scoop to drop dough onto the cookie sheet.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Make the frosting:
Place the powdered sugar in a medium-size bowl.
Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing to be.
Add the vanilla extract and mix well.
Spoon the frosting on the top of the cookies. Immediately sprinkle with colored sprinkles.
Allow the frosting to set before storing the cookies in a single layer in an airtight container.
The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**