Rose-Pistachio Cookies with Cherries and White Chocolate

Rose-Pistachio Cookies with Cherries and White Chocolate

Rose-Pistachio Cookies with Cherries and White Chocolate

Recipe by Dawn Konofaos

The distinctive flavors of rose and pistachio join forces in this special cookie, with both dried cherries and white chocolate adding their own delicious touch. Our thanks to Dawn Konofaos, an expert vegan baker, for sharing this recipe with us.

Prep
20 mins
Bake
15 to 17 mins
Total
1 hr
Yield
21 cookies
Rose-Pistachio Cookies with Cherries and White Chocolate - select to zoom
Rose-Pistachio Cookies with Cherries and White Chocolate - select to zoom
Rose-Pistachio Cookies with Cherries and White Chocolate - select to zoom
Rose-Pistachio Cookies with Cherries and White Chocolate

Instructions

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

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

  3. Add the oil and extracts and mix until combined.

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

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

  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.

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

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

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

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

Tips from our Bakers

  • Dawn recommends Earth Balance, Flora, or Miyokos vegan butter; Kite Hill vegan cream cheese; and Whelpdale vegan white chocolate.

  • If desired, substitute 1/2 teaspoon rose water + 1 tablespoon chopped dried rose petals for the rose extract and rose petal tea.

  • Cookies baked as directed above will be 2 1/2” to 2 3/4" in diameter. For larger, flatter cookies (about 3” in diameter), flatten the dough balls gently with the palm of your hand before baking.  

  • Some of the less common ingredients in this recipe (such as the rose products) can be found at specialty food stores, co-ops, and online retailers like these: rose water, rose extract, edible rose petals, or rose tea(Heads up: At King Arthur, we only recommend the ingredients that we, as bakers, truly love. When you buy through external links on our site, we may earn an affiliate commission.)