In this study, the effects of dates powder and dates syrup as a sugar substitution, on the physical properties and sensory attributes of cookies were studied. An increase in firmness and moisture content of cookies supplemented with dates was obtained. The diameter and spread ratio of cookies showed a decrease with increasing levels of date powder or date syrup. Partial replacement of sugar with date powder or date syrup produced cookies with more dark and red color. Sensory evaluation results indicated that cookies with acceptable preference could be supplemented up to 50% with dates powder and up to 75% with dates syrup. Date-based cookies using dates powder or dates syrup could be produced at a commercial scale.