In a large bowl with an electric mixer or a stand mixer, cream together the softened butter and sugar until smooth.
Add the egg, ricotta cheese, lemon juice, lemon zest, vanilla extract and almond extract. Mix until all of the ingredients are combined and smooth. Be sure to scrape down the sides of the bowl.
In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients in 3 increments. Be sure to mix together in between each increment. Just mix until combined- do not over-mix.
Cover the mixing bowl with plastic wrap and refrigerate for at least an hour, or overnight.
When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats. Using a mini ice cream to scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the baking sheet 1 1/2 inches apart. Bake for 11-12 minutes. The cookies will not turn golden brown but the bottoms will.
Let the cookies cool for a few minutes and place them on a cooling rack.
When the cookies are completely cooled, whisk together the powdered sugar, milk and extracts until smooth. Spoon the glaze on top of each cookie and top with sprinkles (optional). Let the cookies set for a few minutes and enjoy!