In a medium bowl, combine flour, baking powder, and salt; set aside.
In the bowl of an electric stand mixer, add the softened butter and sugar; beat on low until mixture is creamed. Add eggs, ricotta, and vanilla extract; beat on medium speed until well combined. On low speed, stir in the flour mixture until well combined.
Scoop balls of dough, placing about 2-inches apart on parchment lined baking sheet. Go back and roll scoops into smooth balls. Bake about 8 - 10 minutes, just until cookies are set and golden brown on the bottom. Leave cookies on sheet pan for 5 minutes before transferring to a wire rack to finish cooling.
Make the Glaze and Decorate:
In a small bowl, combine the powdered sugar, milk, almond extract, and salt. Whisk until smooth. Add a little more milk, if necessary. It should not be a stiff icing, but not as loose as a thin glaze.
Once the cookies are cooled, carefully dip the top of the cookie in the glaze. Place back on wire rack and sprinkle with colored sugar or nonpareils. Don't wait until the glaze dries or the sprinkles won't stick to the cookies.