Abstract: In this study, single factor experiments and response surface Box-Behnken test were used to determine the optimal formula of perilla and tangerine peel pastry biscuits using perilla leaves and tangerine peels as raw materials.The results showed that the best formula for perilla and tangerine peel pastry was determined as follows: low gluten flour of 100 g, perilla and tangerine peels of 12 g, perilla and tangerine peel mass ratio of 3∶1, xylitol of 21 g, egg yolk of 75 g,butter of 50 g, salt of 1.0 g, and baking powder of 0.8 g. The prepared perilla tangerine peel cookies with this formula had crisp taste, brown surface and agreeable sweetness with a strong perilla and tangerine peel aroma, and presented the highest sensory score.