Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add in eggs and well-drained ricotta cheese, mixing until fully blended. Gradually incorporate all-purpose flour until a soft dough forms.

Using a small scoop or tablespoon, portion out the dough and roll it into small balls. Flatten each ball slightly and place on a parchment-lined baking sheet. Bake for approximately 12 minutes, or until edges are lightly golden.

While cookies cool, whip together heavy cream, flavored extracts, and powdered sugar until stiff peaks form.

Once cookies are completely cool, cut each cookie in half horizontally. Fill the bottom half with whipped cream filling and place the top half back on.

Mix gel food coloring with a bit of water to create icing. Dip each filled cookie halfway, letting excess drip off, then roll in powdered sugar.

Place finished cookies on a wire rack to allow icing to set before serving.