• Preheat pven to 350 degrees. Line two large baking sheets with parchment paper or silicone mat. Set aside. In a large mixer bowl beat the butter and granulated sweetener on medium for 1 minute until smooth. Beat in the ricotta cheese for 5 minutes until fluffy. Stop and scrape down the sides of the bowl as needed.
• Stirn in the eggs and vanilla until combined. Sift the dry ingredients into the wet ingredients until no lumps. Stir the dry ingredients into the wet ingredients until combined and a smooth dough has formed. Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball and place back onto the baking sheet.
• Use palm of hand and slightly flatten the tops of the dough balls. Leave space between each cookie. Place the cookies in the preheated oven. Bake 13 to 15 minutes until the edges and bottoms are golden. Once the cookies are baked, remove them from the oven and allow to cool on the pan 10 minutes until firm
• Once firm, transfer the cookies to a wire rack and allow them to cool completely before applying the glaze

Glaze

• Whisk all the glaze ingredients except the sprinkles together until fully combined and smooth. Once the cookies are completely cooled, Dip the top of the cookies one at a time into the glaze. Allow the excess glaze to drip back into the bowl then place the cookies back onto a lined worksurface.
• Immediately sprinkle the glazed cookies with desired amount of sprinkles. Let the cookies sit at least 10 minutes so the glaze can set. Serve immediately.