This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.