• Preheat oven to 350° Line cookie sheets with parchment paper.
• In a large bowl, cream the butter and sugar until light and fluffy.
  
• Beat in the eggs, one at a time, then stir in the ricotta cheese, vanilla and lemon juice.
• In a separate medium bowl combine the flour, baking powder and baking soda whisking to combine. Stir into the ricotta mixture.
• Drop by rounded spoonfuls (2 tablespoonfuls size) onto the prepared cookie sheet.
  
• Bake for 9 to 12 minutes until the edges start to turn slightly golden.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Glaze

• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
  
• Spoon about 1/2 a teaspoon onto each cookie and use the back of the spoon to gently spread.
• Sprinkle each cookie with colorful sprinkles and let them harden for 2 hours on the counter.
• Place in an airtight container for up to 3 days.