Radix puerariae residues after radix puerariae starch being extracted were used as materials to make cookies, the effect of the factors, such as the addition of radix puerariae residues, butter, maltitol, milk powder and the particle size of radix puerariae residues, on the sensory evaluation score of the cookies were investigated by single factor test and orthogonal test successively. The cookies recipe was determined ultimately, which included weak flour 100%, radix puerariae residues 15%, butter 70%, maltitol 35%, milk powder 12%, and eggs 10%. Radix puerariae residues passed through 100 mesh sieve after being ground. The cookies with radix puerariae residues appeared light brown color, tasted crunchy, sweet but not greasy.