Place the sesame seeds in a small frying pan over medium heat.

Toast, shaking the pan occasionally. Do not turn your back on the pan. They brown quickly and it's easy to burn them if you get distracted.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper

Whisk together the flour, baking powder, salt, and coriander powder. Set aside.

Cream together the butter and brown sugar at medium-high speed until creamy. About 3 -5 minutes.

Add the eggs one at a time making sure the first one is thoroughly integrated into the batter before adding the second. Scrape down the sides of the bowl as you go along.

Slow the mixer speed down to low and slowly add the dry ingredients until just combined.

Add the poppy seeds, toasted sesame seeds, and sunflower seeds until combined.

Form the cookie dough into balls and place on the parchment-lined baking sheets.

Bake for 12 minutes or until the cookie edges just start to brown.

Remove from the oven and transfer the cookies to a wire baking rack to cool.