This study evaluated quality properties of hard wheat-ginseng bread (10% ginseng powder, GP) and soft wheat-ginseng cookies (10% GP), and changes in ginsenosides (G) in bread and cookies upon baking. Bread loaf volume decreased when GP was added to hard wheat flour (HWF) bread formulations. Widths of cookies baked from soft wheat flour (SWF)-GP were significantly smaller than those of cookies baked from SWF. Individual G (Rb1, Rc, Rd, Rg2, and Rg3) were fractionated and identified by reversed-phase (RP)-HPLC from GP, ground bread crust, and ground bread crumb of samples baked from HWF and HWF-GP, and ground cookie samples baked from SWF and SWF-GP. Rg2 (0.17 and 0.06 mg/100 mg GP) was found in the bread crust and bread crumb of samples baked from HWF-GP, respectively, whereas Rg3 (0.07 mg/100 mg GP) was present only in the bread crust. Rg2 and Rg3 were not present in cookie samples baked from SWF-GP.