The biscuits were made of Lingwu long jujube as the main raw material, low-gluten flour, butter, corn oil, white granulated sugar and baking powder as the auxiliary materials. The effect of the addition of Lingwu long jujube flesh (0 g、15 g、30 g、45 g、60 g、75 g) on baking quality and related physical characteristics of the biscuits were studied. The results showed that adding proper amount of Lingwu long jujube flesh not only improved the sensory quality of biscuits, but also improved the texture, water absorption and color. The biscuits had improvement in sensory quality with low dosage of Lingwu long jujube flesh, but when the adding amount exceeded 45 g, the sensory quality of biscuit decreased. The addition of Lingwu long jujube flesh promoted the hardness and chewiness of the biscuits, and the elasticity had a downward trend. The viscosity and water absorption of the biscuits increased first and then decreased, and the effect on the color value of the biscuit was less. The comprehensive analysis of the addition of Lingwu long jujube flesh with 30~45 g was suitable. In this condition, the biscuits had rich aroma, delicate taste with sour and sweet, suitable brightness and brown-yellow color. All the related physical characteristics were improved compared with ordinary cookies.