Sift together the all-purpose flour, baking powder, baking soda, and salt in a small bowl then set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium-high speed for 1-2 minutes or until light and fluffy. Add the egg and beat again just until the egg is fully incorporated.

Add the ricotta cheese, vanilla extract and almond extract. Mix on medium-low speed just until evenly incorporated.

With the mixer on low, slowly add the flour mixture, being sure to stop and scrape the sides and bottom of the bowl as needed, until all the flour has been incorporated. The batter will be very thick.

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or up to overnight.

Preheat the oven to 350°F. Line 3 large baking sheets with parchment paper.

Using a 1 tablespoon sized cookie scoop, scoop a level amount of dough. Gently roll the dough ball in the palms of your hands just until smooth. Do not overwork the dough. Place the dough ball onto a prepared baking sheet. Repeat until all the dough balls have been rolled and placed 2 inches apart onto all the prepared baking sheets. Each sheet should hold 12 cookie dough balls.

Using the palm of your hand gently press the balls into a disc approximately 1 ½ inch wide. The cookies will not spread much when baked.

Bake the cookies for 9-11 minutes or just until set in the center and lightly golden around the bottom edges. If you can not fit all the baking sheets into your oven at once, refrigerate the cookie dough balls on the baking sheets until ready to bake.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once all the cookies have been baked, and cooled, make the glaze by whisking together the powdered sugar, 4 tablespoons whole milk, vanilla extract and almond extract until smooth. If needed, add the additional 1 tablespoon whole milk to get a thin smooth glaze.

Place a clean wire rack over a separate cookie sheet or large piece of parchment paper. This is to catch any glaze that may drip off the sides of the cookies as they are decorated.

Dip the entire top of a cookie into the glaze, allowing all the excess glaze to drip back into the bowl, then place the cookie onto the clean wire rack glaze side up. Sprinkle the wet tops with the rainbow nonpareils sprinkles. Repeat until all the cookies have been glazed and sprinkles added.

Allow the cookies to sit at room temperature for 15-30 minutes or until the glaze has fully set before plating and serving.