The present invention relates to a manufacturing method of cookies using Japanese apricot, comprising: a first step of peeling and finely chopping Japanese apricot and naturally drying the same to prepare dried slices thereof a second step of firstly coating the surfaces of the dried slices of Japanese apricot with a cinnamon powder thinly and putting the dried slices thereof into an oven for baking a third step of coating the surfaces of the dried slices of Japanese apricot which have completed the second step, with a paste obtained by mixing ripe Daebong persimmon and wheat flour and a fourth step of mixing and agitating 11-14 parts by weight of ripe Daebong persimmon, 0.3-0.5 parts by weight of egg yolk, 1 parts by weight of butter, 1-3 parts by weight of sugar, 3-5 parts by weight of medium wheat flour, 0.05-0.07 parts by weight of baking soda, 0.04-0.06 parts by weight of a cinnamon powder, and 0.04-0.06 parts by weight of salt to manufacture a paste, secondly coating the surfaces of the dried slices of Japanese apricot obtained in the third step with the paste, putting the dried slices thereof into the oven for baking. The dried slices of Japanese apricot are firstly heated in the second step, followed by being secondly heated in the fourth step at a higher temperature than a preheating temperature in the second step. Accordingly, the surfaces of the dried slices of Japanese apricot are hardened and the dried slices thereof contain moisture therein. According to the present invention, the manufacturing method of cookies using Japanese apricot has effects of allowing the specific ingredients and flavor of Japanese apricot to be consistently maintained and allowing children having weak teeth and gums to safely enjoy the cookies as the cookies are not hard like other cookies.COPYRIGHT KIPO 2015본 발명은 매실을 박피 후 세절하여 자연건조시킨 매실말랭이를 준비하는 제 1단계와, 상기 매실말랭이의 표면에 시나몬가루를 얇게 1차 코팅하여 오븐에 넣고 굽는 제 2단계와, 상기 제 2단계를 거친 매실말랭이 표면에 대봉감 홍시와 밀가루를 혼합한 반죽물로 코팅하는 제 3단계와, 상기 제 3단계에서 상기 매실말
