Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy.

Add the eggs, ricotta cheese, and vanilla extract to the bowl. Mix well until everything is combined.

In another bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If the dough is too thick, add milk, one tablespoon at a time, until you reach a smoother consistency.

Use a spoon or cookie scoop to drop dough onto your prepared baking sheets. Leave some space between each cookie as they will spread slightly while baking.

Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.

Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack.

In a medium bowl, combine the powdered sugar, almond extract, and enough milk to achieve a smooth, drizzable consistency.

Once the cookies have cooled completely, drizzle the glaze over each cookie.