Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. 

In a large bowl, sift the flour, baking soda, baking powder, nutmeg, and salt then set aside.

Using a separate bowl, beat together the butter, ricotta, cream cheese, sugar, and honey until blended and smooth.

Beat in the egg and lemon extract.

Fold the sifted flour mixture into the wet ingredients until just blended.

Drop by teaspoonfuls onto the prepared baking sheet.

Sprinkle the top with sprinkles if desired.

Bake for 8-10 minutes or until the edges are just starting to brown.

Let cool on the pan for 5-minutes before transferring to wire rack.  Store in an airtight container for up to one week.