In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine the sugar and lemon zest. Rub the lemon zest and sugar together using your fingertips until the sugar is pale yellow and clumpy.

Snap on the paddle, add the butter, and mix for 3 minutes.

Add the vanilla and heavy cream and mix for 1 minute.

Add the flour mixture and mix on low speed until everything is incorporated.

Split the dough in half and add yellow food coloring to one half of the dough and mix until the dough has one even color.

Cover and refrigerate the dough for 1 hour.

Preheat the oven to 375°F (190°C). Line two or more baking sheets with parchment paper.

Roughly grind the coriander using a mortar and pestle. Whisk the ground coriander with the sugar and set aside.

Roll the white dough into 2-tablespoon (30 grams) balls. Do the same for the yellow dough.

Grab 1 ball of yellow dough and 1 of white dough, smush them together, and roll it into one big ball. Repeat until you have 24 large balls.

Roll each ball into the coriander sugar and arrange 6 of them on each lined baking sheet spaced about 3 inches (7.5 centimeters) apart.

Freeze the cookies for 5 minutes.

Bake until the edges start to take on a little color, 9 to 11 minutes. The cookies will be soft but will continue to cook on the hot baking sheet.

Let the cookies cool completely on the baking sheet. Move the baked cookies onto a rack and bake the rest of the cookies.

Store in an airtight container at room temperature for up to 1 week.