In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Add eggs and milk, and mix until combined. Gradually incorporate flour, salt, vanilla extract, and almond extract until a soft dough forms.

Divide the dough into three equal parts. Leave one part white, color another part with purple gel food coloring, and the last part with black gel food coloring. Knead until colors are evenly distributed.

Roll the black dough into a rectangle. Repeat with the white dough. Stack the white rectangle on top of the black and roll them together.

Roll the purple dough into a rectangle. Sprinkle purple sprinkles on top and roll it into a log.

Place the purple log at one end of the black-and-white layers and roll them around it to form a single spiral log. Ensure the edges are sealed.

Roll the spiral log in colorful sprinkles, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Slice the chilled dough into ¼-inch rounds and place them on the sheets. Bake for about 10 minutes.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.