Cream 1 cup of unsalted butter and 1 cup of powdered sugar together in a large mixing bowl using a hand mixer until fluffy—about 3 minutes. Add 2 eggs and 2 tablespoons of milk, blending until combined. Slowly mix in 3 cups of all-purpose flour, a pinch of salt, and 1 teaspoon each of vanilla and almond extract.

Divide the dough into three portions. Color one with purple gel food coloring until vibrant. Split the second portion into two: color one black and leave the other white.

Roll out the black dough into a 1/4 inch thick rectangle. Roll the white dough into a rectangle of the same size. Stack the black on the white, smoothing out any air bubbles.

Roll out the purple dough into a rectangle and sprinkle with purple sprinkles before rolling it into a tight log.

Position the purple log at one edge of the black and white dough layers, and roll them over the purple log to encase it snugly.

Wrap the cookie log tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). After chilling, slice the log into rounds about 1/2 inch thick and place on a lined baking sheet, spacing them out. Bake for 10 minutes or until edges are set.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.