In the bowl of a stand mixer, combine flour, baking powder, salt, and sugars. Mix on medium until well blended.

Gradually add in the butter and continue mixing.

Pour in the vanilla extract and keep mixing until the dough forms a ball.

Remove the dough and divide it into two equal parts.

Put one portion back into the mixer, add the food coloring and any extra extracts, then mix until the color is spread out evenly.

Roll out each portion of dough between two sheets of wax paper until it measures about 11 x 9 inches and is 1/4 inch thick.

Slide both dough portions onto a cookie sheet and chill in the refrigerator for at least 1 hour.

When firm, take off the top sheets of wax paper from both portions.

Brush the vanilla dough lightly with water using a pastry brush.

Flip the colored dough onto the vanilla dough so they stack evenly.

Press the edges lightly with your fingertips to seal them together.

Trim the edges with a small knife to make straight, even lines.

Begin rolling the dough into a swirl, jelly-roll style.

Lift your dough log onto the sprinkles and roll it to coat.

Wrap the dough log in plastic wrap and chill for a few hours or freeze it for up to three months.

Slice the dough into 1/4 inch slices and bake on parchment-lined baking sheets in a preheated 350°F oven for 15 to 17 minutes or until the edges start to turn golden brown.

Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to cool.