Begin by creaming the unsalted butter with the powdered sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Beat in the eggs and milk until just combined. Fold in the flour, salt, vanilla extract, and almond extract. Your soft cookie dough is ready.

Divide the dough into three portions. Tint one half with purple food coloring, mixing until your desired color is reached. Shape one portion into black using gel food coloring and leave the last portion white.

Roll the black dough out on a floured surface into a rectangle measuring 6x12 inches. Repeat the process with the white dough and stack them together lightly to create a cohesive layer.

Roll out the purple dough into a matching rectangle. Sprinkle a 1-inch border of purple sprinkles over the purple dough, then roll it into a log, ensuring the sprinkles stay encased.

Position the purple log at one end of the black-and-white layered dough and roll tightly to create a spiral shape, pressing gently to secure.

Roll the assembled log in additional purple and black sprinkles, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F and line baking sheets with parchment paper. Slice the log into ¼-inch rounds and place them on the prepared sheets, leaving space between each cookie. Sprinkle with more purple sprinkles before baking.

Bake the cookies for about 10 minutes, or until the edges are set and the centers are still soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.