Rose-Pistachio Cookies with Cherries and White Chocolate

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the sugars, butter, and cream cheese until smooth.

Add the oil and extracts and mix until combined.

In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the flour mixture to the butter and sugar, mixing until just combined.

Mix in the crushed rose, pistachios, cherries, and white chocolate. If the dough doesn't come together, add 1 teaspoon plant-based milk at a time, until the dough is cohesive.

Scoop 2” balls of dough (approximately two tablespoons; a level jumbo cookie scoop works well here) and place on the prepared baking sheets.

Bake the cookies until set, about 15 to 17 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).

Remove the cookies from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.

Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.