1. In the bowl of a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add butter in gradually and continue mixing. Add in vanilla extract.

2. Continue mixing until the dough forms a ball.

3. Remove all the dough and divide into two equal parts.

4. Return one portion back into the mixer and add the food coloring and any extra extracts. Mix until the color is evenly distributed.

5. Roll out each portion of dough between two sheets of wax paper until it reaches about 11 x 9 inches and is ¼ inch thick. Slide both onto a cookie sheet and chill in the refrigerator for at least 1 hour.

6. When firm, remove the top sheets of wax paper from both doughs. Brush the uncolored vanilla dough lightly with water. Then flip the colored dough onto the vanilla dough so they are stacked and even.

7. Press the edges gently to seal the dough together. Trim the edges with a small knife to create straight lines.

8. Ensure the dough is still cold and flexible. Begin rolling the long side of dough into a swirl, jelly-roll style.

9. Pour the sprinkles onto a large platter. Roll the dough log gently in the sprinkles. Wrap in plastic wrap and chill for a few hours or freeze for up to 3 months.

10. Slice the dough into ¼-inch slices and place on parchment-lined baking sheets. Bake in a preheated 350°F oven for 15 to 17 minutes, or until the edges are lightly golden.

11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.