The development of novel and functional food formulations for improved body immunity has importance. Elderberry fruit is getting a lot of attention with high phenolic content and antioxidant properties concerning functionality. For protecting bioactive compounds, microwave and vacuum drying methods are accepted as good alternatives. This study aims to enhance the nutritional value of a highly consumed food product, wire-cut cookies, with elderberry powders obtained with different drying methods. For this purpose, elderberry fruits were dried by different drying methods (convection, microwave, vacuum), and elderberry powders were substituted to wire-cut cookie formulations at different ratios (0, 5, 10, 15, and 20%). Elderberry powder substitution resulted in a decrease in L* and b* values while an increase in a* values. Better color properties occurred in MDEC samples. MDEC, VDEC samples, and higher substitution ratios had better physical properties. The use of elderberry powders resulted in high fat, ash, and low carbohydrate containing cookies. The highest values of bound and total phenolics were obtained in vacuum dried elderberry powder samples. As the substitution ratio increased, free, bound and total phenolic contents (from 5.35, 18.13, 23.49 mg GAE g-1 to 10.17, 27.15, 37.32 mg GAE g-1, respectively) and free and bound antioxidant activities (DPPH (from 1.83, 42.19 mmol TE 100 g-1 to 2.14, 55.97 mmol TE 100 g-1, respectively) and FRAP (from 0.11, 3.55 mmol TE 100 g-1 to 1.50, 12.48 mmol TE 100 g-1, respectively)) of the products highly increased. Vacuum drying and 10% elderberry powder substituted cookies were the most suitable samples for sensory acceptability. The use of elderberry powders increased the functionality of cookies. Elderberry powder has a good potential to enhance the nutritional quality of food matrices. Using microwave and vacuum drying methods promises to protect the functionality of antioxidant-rich food materials.