Preheat your oven to 375°F. In a medium bowl, cream the unsalted butter and powdered sugar together using a hand mixer until light and fluffy, about 3-4 minutes.

Add in the eggs, milk, vanilla extract, and almond extract to the creamed mixture. Beat until just combined, about 1-2 minutes.

Gradually sift in the all-purpose flour and salt while mixing on low speed until a soft dough forms, about 1-2 minutes.

Divide the dough in half. Mix purple gel food coloring into one half and divide the other half into two portions: keep one plain and tint the other with black gel food coloring.

Roll the black dough into a 6x12-inch rectangle and place it side by side with the rolled-out white dough, pressing them together.

Roll out the purple dough into a rectangle and sprinkle it lightly with purple sprinkles, avoiding a 1-inch edge around the sides.

Place the purple dough log at one end of the black and white layers, then gently roll it up, enclosing the purple layer completely.

Coat the assembled dough log in additional sprinkles, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.

Slice the chilled log into ¼-inch rounds, place slices on parchment-lined baking sheets, and top each cookie with extra sprinkles.

Bake in the preheated oven for 10 minutes, until edges are set. Cool on the pan for about 10 minutes before transferring to a wire rack.