Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy (about 5–7 minutes).

Beat in eggs one at a time. Add ricotta and vanilla; mix until smooth.

In a separate bowl, combine flour, salt, and baking soda. Gradually add to the wet ingredients, mixing just until combined.

Drop dough by tablespoonfuls, 2 inches apart, onto greased or parchment-lined baking sheets.

Bake 12–15 minutes or until edges are lightly golden. Cool on wire racks.

For frosting: Beat butter, powdered sugar, vanilla, and enough milk to reach a smooth, spreadable texture.

Once cookies are cool, frost each one and immediately top with sprinkles.