This research aims to evaluate how replacing sugar by Balady date powder (BDP) as a natural sweetener affect biscuits quality properties. The levels of replacement of BDP used in biscuits formulas were 5, 10, 20, 40, and 60%. BDP proximate chemical composition was determined. Its moisture percentage was 11.72±0.07%, whereas the levels of protein and fat observed were 3.15±0.15 and 1.62±0.08%, respectively. Ash and crude fiber were 2.74±0.05 and 2.84±0.12%, respectively. Total sugar content was 77.67±0.13% while non-reducing and reducing sugar contents were 39.85±0.15% and 37.82±0.18, respectively. The results indicated that increasing the BDP ratio led to increase in moisture, ash, crude fiber, minerals, and amino acids contents and a decrease in carbohydrate content of the biscuits. Moreover, physical properties of biscuits, such as diameter, and spread ratio, decreased with increasing levels of BDP. Partial replacement of sugar with BDP produced darker and reddish color biscuits. According to sensory evaluation results, texture was impacted at 40 and 60% of the BDP level, while color had a low score as the substitution ratio increased; they both had the lowest overall acceptability. On other hand, biscuits quality remained unaffected in terms of color, taste, texture, odor, and overall acceptability up to 20% substitution ratio, so it is suggested to use the BDP at a maximum rate of 20% of sugar ratio, which increases the nutritional value of the biscuits.