Abstract:Boletus edulis is rich in various nutrients，and which has both edible and medicinal value，we can develop a variety of snack foods to improve its utility value.In this study，Boletus edulis was used as raw material and sensory scores was used as test indicators，we studied the additive amount of rock candy powder，butter，Boletus edulis powder，low-gluten flour，and baking powder on the sensory quality of Boletus edulis cookies.Based on the results of single factor experiment we optimized the processing technology of Boletus edulis cookies by means of orthogonal design，analyzed relevant indicators.The results showed that：the best recipe for Boletus edulis cookies was egg liquid 5.3 g，baking powder 0.4 g，rock candy powder 8 g，butter 11 g，low-gluten flour 23 g，and Boletus edulis powder 2 g，110℃ baking for 15 min and 120℃ baking for 10 min，the Boletus edulis cookies was brown with uniform color，had a characteristic aroma of Boletus edulis，tasted crisp and delicious and high nutritional value.