Cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar in a large mixing bowl until light and fluffy—about 3-4 minutes. Gradually mix in 2 eggs and 2 tablespoons of milk until fully combined. Fold in 3½ cups of all-purpose flour, ½ teaspoon of salt, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract until a soft dough forms.

Divide the dough into three equal portions. Tint one portion with purple gel food coloring until you achieve your desired shade. Leave one portion plain white and mix black gel food coloring into the last portion.

Roll the black dough into a rectangle approximately 6×12 inches on a lightly floured surface. Lay the white dough on top and roll the combined layers into a flat rectangle.

Roll out the purple dough into another rectangle on parchment paper. Sprinkle purple sprinkles over the surface, and roll the purple dough into a tight log.

Position the purple log at one end of the black-and-white dough layers and roll tightly around it to form a large spiral log.

Roll the spiral log in black or chocolate sprinkles and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C). Slice the log into ¼-inch rounds and place them 2 inches apart on lined baking sheets. Sprinkle additional purple sprinkles on top of each cookie.

Bake the cookies for about 10 minutes, then cool on the baking sheet for 10 minutes before transferring to a wire rack.