Purpose: This study examined the quality characteristics of rice cookies containing Allium hookeri root powder. Methods: The proximate composition, cooking properties, hardness, color and sensory evaluations of rice cookies with Allium hookeri root powder containing 1, 3, or 5% were investigated. Results: The pH of the cookie dough and cookies decreased as the amount of the Allium hookeri root powder added was increased. The sugar content of the cookie dough and cookies was increased by the addition of Allium hookeri root powder. The spread ratio increased significantly with the addition of the Allium hookeri root powder. The loss rate and leavening rate decreased as the amount of Allium hookeri root powder added was increased. The hardness of the cookies increased as the amount of Allium hookeri root powder addition was increased. The lightness (L value) of the cookies decreased as the addition ratio increased when Allium hookeri root powder was added. The redness (a value) of the cookies increased with the addition of the Allium hookeri root powder. The yellowness (b value) was the largest in the cookies containing 3% Allium hookeri root powder. An evaluation of the sensory properties of rice cookies containing Allium hookeri root powder, revealed a decrease in the texture and ...