Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

Parchment paper makes cleanup easier and helps prevent the candied fruit from sticking to the baking sheet.

Step 2: Prepare the Candied Fruit

Place the candied cherries, candied pineapple, and mixed candied fruit on a cutting board.

Chop any large pieces into smaller, bite-sized pieces.

Keeping the fruit pieces relatively small helps distribute them evenly throughout the cookies.

If the candied fruit feels particularly sticky, toss it lightly with a small amount of flour before adding it to the dough.

Step 3: Prepare the Nuts

Chop the pecans or walnuts into small pieces.

For extra flavor, lightly toast the nuts for approximately 5–7 minutes before using them.

Allow them to cool completely.

Toasting the nuts brings out their natural oils and creates a richer flavor.

Step 4: Combine the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Cloves

Whisk until everything is evenly distributed.

Set aside.

Step 5: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

This usually takes approximately 2–3 minutes with an electric mixer.

The brown sugar adds moisture and a deeper caramel-like flavor to the cookies.

Step 6: Add the Eggs

Add the eggs one at a time, beating well after each addition.

Add the vanilla extract and orange zest.

Mix until smooth.

Scrape the sides of the bowl to ensure all ingredients are incorporated.

Step 7: Add the Dry Ingredients

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until combined.

Do not overmix.

Overmixing can create tougher cookies.

Step 8: Add the Fruit and Nuts

Gently fold in the chopped candied cherries, candied pineapple, mixed candied fruit, nuts, and raisins if using.

Use a sturdy spatula or wooden spoon to distribute the ingredients evenly.

The dough should be thick and generously filled with fruit and nuts.

Step 9: Chill the Dough

For thicker, chewier cookies, refrigerate the dough for approximately 30 minutes.

Chilling also makes the dough easier to scoop and helps prevent excessive spreading during baking.

Step 10: Scoop the Dough

Use a cookie scoop or tablespoon to portion the dough.

Place rounded portions approximately 2 inches apart on the prepared baking sheets.

Gently flatten the tops if desired.

Step 11: Bake

Bake for approximately 10–13 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft.

Do not overbake.

The cookies will continue to firm up as they cool.

Step 12: Cool

Remove the cookies from the oven and allow them to cool on the baking sheet for approximately 5 minutes.

Transfer them carefully to a wire rack to cool completely.

Step 13: Prepare the Optional Glaze

Whisk together the powdered sugar, orange juice or milk, and vanilla extract.

Add liquid gradually until you reach a smooth drizzling consistency.

Step 14: Decorate

Drizzle the glaze over the completely cooled cookies.

You can also place a small piece of candied cherry on top of each cookie before the glaze sets.

Allow the glaze to firm before storing.