Abstract:In order to meet the demand of consumers for healthy baked goods，this study focused on developing dual-wheat zero-calorie sugar cookies with low oil and low sugar based on traditional cookies. By conducting single-factor experiments and orthogonal tests，the study systematically examined the effects of the addition amounts of buckwheat flour，whole wheat flour，butter，zero-calorie sugar，mulberry leaf powder，dried mulberries，as well as baking time and temperature on the sensory quality of cookies. The experimental results indicated that under 10.0% buckwheat flour，6.7% whole wheat flour，41.7% butter，25.0% zero-calorie sugar，6.7% mulberry leaf powder，0.8% dried mulberries，a baking time of 20 min，and a baking temperature of 160 ℃，the sensory score of the cookies prepared reaches 86.9 points. Detection of the finished product in terms of texture，bulk density，chromaticity，and moisture content showed that the dual-wheat zero-calorie sugar cookies had a complete shape，uniform yellow-green color，crisp texture，and combined the unique flavors of mulberry and mulberry leaves with wheat aroma，thus having good market development potential.