The objective of the study was to formulate functional cookies enriched with oyster mushroom and to monitor the impact of enrichments on organoleptic attributes, nutritional composition, and shelf-life studies. Three different level i.e., 3 %, 5 % and 7 % of incorporation of oyster mushroom were formulated and organoleptic evaluation was carried out while comparing with control (C- without oyster mushroom). Among them, 3 % (C1) showed the highest score of overall acceptability (8.3 ± 0.69) and it was analyzed for nutritional composition along with the control cookie (C). Enriched cookies possessed higher nutritional profile in comparison to control cookies in terms of protein, fiber, vitamin D, folic acid as well as minerals such as iron, calcium, zinc, and magnesium. Antioxidant activities were found to be 33.23 % and 1.78 umol in terms of DPPH and FRAP assays, higher than control cookies.The total number of bacterial colonies in aluminium ziploc bag were lower than the rest of packaging materials after one month of storage.Hence, it can be concluded that formulated mushroom cookies showed compositional, functional and high nutritional properties and can be stored for a month with minimum growth of microbial activity.