Preheat oven to 350°F and line 2 sheet trays with parchment. In a large bowl of a stand mixer with a paddle attachment (or large bowl using handheld beaters) on medium-high speed combine butter, 3 tbsp. limonolino, and sugar; cream until a light pale yellow color forms, 2 to 3 minutes

Add the egg and salt until fully incorporated and no yolk is left clumped together. Add ricotta and stir on low to combine.

Add flour and baking powder. Mix ingredients on medium-low. Scoop 1 heaping tablespoon of cookie dough and place 1 to 2 inches apart on the sheet tray. Bake, rotating halfway through, until lightly golden around the bottom edge, 10 to 12 minutes. Cool completely for about 20 minutes.

In a medium bowl, combine powdered sugar, 1 tbsp. water, and 1 tbsp. lemon oil until smooth, thick, and glossy. Dip each cooled cookie into the glaze, letting excess drip off. Sprinkle with white sprinkles.