Abstract: In order to develop a kind of cookies that integrated nutrition and tasty, purple wheat flour were employed as the main raw material in this experiment, on the basis of the single-factor test and according to Box-Benhnken design, the interaction of butter addition, sugar addition, water addition and their influence on sensory evaluation score of color wheat cookie were investigated.The production forum of color wheat cookie was optimized by response surface methodology.The results of the experiment demonstrated that the optimized forum were as follows: color wheat powder was 40.00 g, butter was27.53 g, sugar was 13.09 g, water was 6.77 g. The sensory index of verification experiment was 92.10. It was basically consistent with the theoretical value 92.21, these revealed that the result optimized by response surface analysis had practical guiding significance.