Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.