Spinach (Spinacia Oleracea L.) belonging to the family Chenopodiaceae is widely regarded as a functional food due to its diverse nutritional composition which includes minerals (especially Fe, Ca, Mg and K), fiber and protein. Due to its nutritional importance, this study was planned to add spinach powder in cookies at various replacement levels (0, 2.5, 5, 7.5 and 10%) with white flour. The prepared cookies were then analyzed for physical, chemical, mineral content and sensory properties. Addition of spinach powder effect the physical analysis of cookies by lowering its spread ratio. In chemical analysis, increase in ash (0.40-2.10%), fibre (2.29-11.04 and protein (6.62-8.50%) was observed while fat content decrease (31.16-25.93%) by addition of spinach powder. Regarding minerals, addition of spinach powder increased Ca (186.3-1393.7 ppm), K (634-1454 ppm), Mg (146-626 ppm), Mn (2.99-10.03 ppm), Fe (10.63-64.5 ppm) and zinc (6.99-21.03 ppm) contents in cookies. Concerning sensory evaluation, spinach powder added cookies resulted in reduced score in terms of color, flavor, taste, texture and overall acceptability, however, cookies with 5% replacement of spinach powder fall in acceptable level.