Cream butter and powdered sugar until light and fluffy, about 3-4 minutes. Add eggs and milk, mixing until well combined. Gradually incorporate flour, salt, vanilla extract, and almond extract to form a soft dough.

Divide the dough into three equal parts. Color one part with black gel food coloring, another with purple gel food coloring, and leave the last part white.

Roll out the black dough into a 6 by 12 inch rectangle, then roll out the white dough to the same size. Stack the black dough on the white and gently roll them together.

Roll out the purple dough into a smaller rectangle and sprinkle with purple sprinkles. Roll it tightly into a log to create the vibrant center.

Place the purple log at the edge of the stacked layers and roll tightly, ensuring the purple center is wrapped within the black-and-white dough.

Roll the cookie log in sprinkles, covering the surface. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Unwrap the chilled log and slice into ¼-inch rounds. Bake on parchment-lined sheet for about 10 minutes.

Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.