Wine grape pomace from wine making would greatly improve the nutritional value and health-giving benefits of cookies if it were added in the ingredients during cookie processing. Effects of additive amount of pomace powder on the sensory evaluation, physical characteristics, and antioxidant capacity of cookies were studied. The results showed that cookies became rough and fragile because of less viscosity with the ingredients comprised less 6.0% pomace powder. Meanwhile, when the addition of grape pomace contents exceeded 9.0%, it could increase the hardness and lose loose texture of cookies, and the cookies were harder during chewing. Moreover, with the increasing of the pomace content, antioxidant activity significantly increased, but color deepened. So, when 6%-8% grape pomace powder was added, cookies were luscious and sweet, crisp and tasty, color nicely and flavor distinctively. At this condition, sensory qualities and physical characteristics increased. This results offer the technical basis for industrialized production of this functional cookie.