This study aimed to review the literature focusing on the fortification of cookies with fruit and fruit by-product powder, discussing their chemical composition, antioxidant capacity, antidiabetic effect, and sensory acceptability. In this study, we aim to present current findings that can guide industrialists and researchers in healthier cookie production without compromising sensory quality. It is seen that previous studies generally focus on functionality or sensory properties. This study offers a holistic view of the functional cookie development process by evaluating antioxidant and antidiabetic activity, sensory acceptability, and fiber content together. Within the scope of the study, peer-reviewed publications in the Scopus, Web of Science, and Google Scholar databases between 2015 and 2024 were scanned, and studies in which apple, aronia, grape, papaya, dragon fruit, passion fruit, bergamot, and other fruits were used were analyzed. The total phenolic content of the enriched products ranged up to 622 mg GAE/100 g according to fortified raw materials. Some studies have shown that adding fruit powder to products can make them up to 400 times more effective at inhibiting the α-amylase enzyme compared to non-enriched products. The dietary fiber content in cookies was increased by the addition of fruit pulp and peel powder. Sensory analyses showed that fortification had negative effects on bitterness and texture in some samples, but 5-15% enrichment generally resulted in high consumer acceptance. Cookies fortified with fruit powder additives offer important potential as a functional food with health and sustainability benefits. However, factors such as the additive ratio, particle size, heat treatment process, and food matrix determine the sensory and functional properties of the product. Studies in this field provide insights into the development of new products that have both antidiabetic and antioxidant properties, as well as being well-accepted by consumers in terms of their sensory qualities.