This study investigates the antioxidant activity, and sensory and physical characteristics of cookies supplemented with varying amount of barley sprout(Hordeum vulgare L.) powder(BSP), added as 5, 10, 15, and 20% mass ratio of the additive to flour. Highest spread ratio was obtained in the control, which showed significant decrease(p<0.05) with increasing amount of the additive. The baking loss rate was highest in the control group. The moisture contents of cookies were significantly increased with increasing amount of the additive(BSP)(p<0.05). However, the pigments in the BSP resulted in decreased color values of the cookie with increasing amounts of the additive; the L value(lightness) was significantly decreased(p<0.05), whereas the a and b values(redness and yellowness, respectively) declined gradually. Considering the texture characteristics, maximum hardness was obtained in the control group and showed a statistically decreasing tendency(p<0.05) with increasing BSP. Significant increases(p<0.05) were recorded in the total polyphenol content and DPPH radical scavenging activity as compared to the control group. Sensory evaluation determined greater preferences for the 5% and 10% additive groups. Except taste acceptability, other sensory characteristics such as color, flavor, texture, and overall acceptability showed no significant difference; it was determined that, overall, participants preferred 5% BSP supplementation the most. In summary, the sensory evaluation result indicates that the 5% treatment group appeals maximum to the sensory perception of subjects. Taken together, results from this study indicate that cookies supplemented with 5% BSP satisfy all the requirements for optimal physical, sensory characteristics, and antioxidant activity.