In order to improve the production process of traditional cookies, the optimal process formula of cookie with pentosan was explored. The effect of pentosan powder and soft sugar and baking time on the quality of cookies were determined by single factor test. The quality of the products were analyzed by the experiment designed by Box-Behnken. The result showed that the optimal formula of the cookies was: the percentage of pentose 10.85%, soft sugar 27.58% and baking time 18.93min. The pentosan cookie not only has the crisp and sweet taste of traditional cookies, but has the effect of dietary fiber of pentosan, which was complement for human body.