Step 1

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

Step 2

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

Step 3

, Add the oil and extracts and mix until combined.

Step 4

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

Step 5

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

Step 6

, 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.

Step 7

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

Step 8

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

Step 9

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

Step 10

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