1. Add butter and sugar to a large bowl and mix on high for 4-5 minutes until very light and fluffy. Add the ricotta, egg, and vanilla extract and continue mixing for 2-3 minutes. Combine flour, baking powder, baking soda, and salt – add to the large bowl and fold in. Cover the bowl and place in the fridge for 2 hours.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a small cookie scoop* or tablespoon and place dough portions with some space in between on the baking sheet. Place the remaining dough back into the fridge.

3. Bake the cookies for 12-14 minutes – they can get some color around the edges but should stay quite »blonde« on top ;) The cookies will still be soft, but that is ok – they firm up when cooling down. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let them cool down completely. Repeat with remaining dough until all dough has been used.

4. For the glaze mix the confectioners’ sugar with vanilla extract and some heavy cream. Add more heavy cream until you got a smooth glaze that is not too runny. Brush the cookies with the glaze and decorate them with some rainbow sprinkles – work in batches or the sprinkles might not stick properly. Let the glaze dry completely. Store the cookies in a cookie box for up to 3 days.