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Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were usedin cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber(TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than theAPL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable.Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the controlup to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01).The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and texturalproperties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour thanAPL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of thesensory properties.