Rainbow Sugar Cookies

Preheat oven to 350-degrees. Line two cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat until smooth and creamy. Add the sugar to the butter and beat on medium-high speed until light and fluffy. Beat in the egg and vanilla and almond extracts to the sugar mixture. Change the speed of the mixer to low and slowly add the flour, baking soda, baking powder, salt and nutmeg to the sugar mixture, mixing until barely combined.

Remove the bowl from the mixer. Get a small bowl for each color of dye you are using. Evenly divide the dough between the bowls. Add the dye to each ball of dough. Roll 1-inch balls of dough until all dough is in little balls. Take a ball of each color and put the balls together and roll to form one large dough ball. Roll ball into a snake-like shape, approximately 4-inches in length. Tightly coil the cookie dough into itself (like a cinnamon roll), then roll the sides of the cookies in sprinkles.

Place cookies a few inches apart on the prepared cookie sheets. Cookies will spread a bit.

Bake in 350-degree oven for 10-minutes. Let cookies set on the cookie sheet for 10-minutes, before moving to a cooling rack to finish cooling!