Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked. The cookies were prepared and development of enriched mint powder. The cookies prepared were then analyzed for the various sensory quality attributes like color, flavor, appearance, taste, texture and overall acceptability by a semi-trained panel of 10 judges on a 9-point Hedonic scale (1-extremely dislike, 9- extremely like) in accordance with methods suggested by Am trine et al. (1965). The scores obtained were then statistically analyzed as per the methods given by Panes and Sukhumi (1985). This Processing was conducted in the factory of Ispahani foods limited Group, Gazipur. Bangladesh, The study work has been done From June to December, 2019; a general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter" as thin as possible, which allows the bubbles responsible for a cake's fluffiness to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.