01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, ground turmeric, ground ginger, ground cinnamon, baking soda, and salt until evenly blended.
03 - In a large bowl, cream the softened unsalted butter with granulated sugar and light brown sugar using an electric mixer or whisk until the mixture is light and fluffy; this takes about 2-3 minutes.
04 - Add eggs to the butter mixture one at a time, beating thoroughly after each addition. Stir in vanilla extract and orange zest until combined.
05 - Gradually mix the dry ingredients into the wet mixture, blending just until incorporated. Avoid over-mixing to preserve tenderness.
06 - Gently fold in chopped pistachios or walnuts, white chocolate chips, and golden raisins or dried cranberries, if desired.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and centers appear just set.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.