In the bowl of a stand mixer, fitted with paddle attachment, cream together butter and sugar until light and fluffy.
Add in eggs one at a time.
In a small bowl, whisk together turmeric, flour, baking powder and sesame seeds.
Gradually add flour mixture into sugar mixture, just until well combined. Do not over mix.
Turn out onto parchment paper and form dough into a log, roll in turbinado sugar and let chill for up to an hour.
When ready to bake, preheat oven to 325° and line 2 baking sheets with parchment paper.
Slice cookies into 1/4” circles and and place 2” apart on baking sheets.
Bake for 20-30 minutes until edges are just golden brown.
Let cool 10 minutes on pan then transfer to rack to cool completely.