Abstract: In order to develop a kind of sugar-free and nutritious functional cookie,the sensory evaluation was carried out by using the method of fuzzy evaluation. Based on the single-factor experimental design,the response surface results were valued by fuzzy sensory scores,and the interactions between the amount of Angelica keiskei Koidzumi powder,butter,maltitol and egg liquid to the sensory quality of sugar-free Angelica keiskei Koidzumi cookie were examined by Box-Behnken experimental design,and the formulation was optimized by response surface methodology. The results showed that the best formulation of sugar-free Angelica keiskei Koidzumi cookie were:Low-gluten wheat flour 100.0 g,Angelica keiskei Koidzumi powder 2.0 g,butter 71.3 g,maltitol 38.5 g,egg liquid 13.2 g. The sensory evaluation score of the confirmatory experiment was(81.92±2.14)scores,which was consistent with the model prediction value of(81.61±2.35)scores. And the texture quality was excellent,which indicated that the product formula based on fuzzy evaluation-response surface optimization had a good guiding significance for reality.