Cream Butter & Sugar:
Beat butter and sugar on medium-high speed for 2–3 minutes until pale and fluffy. Scrape the sides midway for even mixing.

Add Eggs & Extracts:
Mix in eggs one at a time, then add vanilla and almond extract until incorporated.

Incorporate Dry Ingredients:
Gradually mix in flour and salt on low speed until the dough just comes together. Avoid overmixing.

Divide & Color:
Split dough in half. Leave one half plain. Add a small amount of pink gel to the other half and knead until uniform.

Roll Layers:
Roll each half into a ¼-inch thick rectangle between sheets of parchment paper. Place the pink dough on top of the white dough.

Form the Log:
Roll tightly from the long edge using the parchment to guide, creating a neat log.

Add Sprinkles:
Spread rainbow nonpareils on a sheet and roll the log gently through them, pressing lightly to adhere.

Chill:
Wrap tightly in plastic wrap and chill for at least 2 hours or overnight.

Slice & Bake:
Preheat oven to 350°F (175°C). Slice the log into ¼-inch rounds with a sharp knife. Place 1 inch apart on parchment-lined sheets. Bake 9–11 minutes until edges just begin to turn golden.

Cool:
Let cookies cool on the sheet 5 minutes, then transfer to a wire rack.