In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy, about 3-4 minutes using a hand mixer. Beat in the eggs and milk until just combined. Gradually mix in the flour, salt, vanilla extract, and almond extract until a soft dough forms, which should take about 2-3 minutes.

Divide the prepared dough into three parts. Leave one portion white, tint one part with purple gel food coloring, and incorporate black gel food coloring into the last part until evenly colored.

Roll out the black dough into a 6x12-inch rectangle, layer the white dough on top, and follow with the purple dough sprinkled with purple sprinkles before rolling into a tight log.

Position the purple log at one end of the black-and-white layered dough, roll it to enclose the purple log, ensuring sealed edges to maintain shape.

Roll the formed log in black or chocolate sprinkles, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F. After chilling, slice the log into ¼-inch rounds, place on a baking sheet lined with parchment paper, and bake for 10 minutes until edges are set, then cool on a wire rack.

Once cooled, serve your Magical Spiral Cookies, and store leftovers in an airtight container at room temperature for up to a week.