Squid Game Cookie Recipe: Make Dalgona Candy at Home

This Squid Game cookie recipe makes Korean dalgona candy, a crisp, airy sugar confection made by melting sugar and stirring in a little baking soda. The candies are pressed into thin rounds and stamped with a shape, so they’re fun to make and easy to recognize—just handle the hot sugar carefully.

Ingredients

½ cup (100 g) granulated sugar, divided into four portions of 2 tablespoons (25 g) each
¼ teaspoon (about 1 g) baking soda, divided into four scant ¹⁄₁₆-teaspoon portions
1 teaspoon (5 ml) neutral oil, such as canola or vegetable oil, for greasing the pressing tool

You’ll also need parchment paper or a silicone baking mat, a small heavy saucepan or metal ladle, a heat-safe chopstick or small whisk, a flat-bottomed metal measuring cup or small press, and small cookie cutters. A star, circle, triangle, or umbrella cutter makes a recognizable outline. The cutters are for imprinting, not baking.

Instructions

Set up before heating the sugar. Line a sturdy, heatproof work surface with parchment or a silicone mat. Set out the four sugar portions and four baking-soda portions so they’re ready to add quickly. Lightly oil the bottom of the flat measuring cup or press and the edge of each cutter, then wipe away visible excess. Keep children and pets away from the work area; melted sugar can cause a serious burn.
Melt one portion of sugar. Add 2 tablespoons (25 g) sugar to a clean, dry small saucepan or metal ladle. Hold it over low heat, moving the pan gently so the sugar melts evenly. As it liquefies, stir slowly with a heatproof chopstick or whisk. This usually takes about 2 to 3 minutes. If the sugar begins to darken quickly, lift the pan from the heat briefly; aim for a clear, pale amber syrup, not a deep brown one.
Stir in the baking soda. Take the pan off the heat and immediately add one scant ¹⁄₁₆ teaspoon baking soda. Stir briskly for about 5 to 10 seconds, just until the mixture turns foamy and light caramel in color. Don’t add extra soda to make it puff more: too much can make the candy bitter and leave it fragile. The syrup is extremely hot, so keep your hands and face well back.
Pour and flatten the candy. Pour the foamy mixture onto the lined surface in one small round. Wait about 10 seconds, until the surface is no longer actively bubbling but remains warm and pliable. Press it gently with the oiled flat-bottomed cup or press to make a thin disk about 3 inches (7.5 cm) wide. Press straight down rather than twisting, which can tear the candy or make it stick.
Stamp the shape. Wait another 5 to 10 seconds, then place an oiled cutter lightly in the center of the disk. Press only enough to leave a clear outline; don’t cut all the way through. Lift the cutter straight up. If the candy is too soft, pause a few seconds and try again. If it has already hardened, leave it as a plain round rather than forcing the cutter and cracking it.
Repeat in small batches. Make the remaining three candies one at a time, using a fresh sugar portion and one baking-soda portion for each. Wipe any sugar residue from the pan between batches only after it has cooled enough to handle safely; a clean, dry pan helps the next portion melt evenly. Keep finished rounds on the lined surface without stacking them.
Let the candies set. Once the final shape is stamped, leave all four rounds undisturbed for 8 minutes, or until completely cool and crisp. Lift them carefully from the parchment or mat. They should feel dry and brittle, not warm or tacky. Avoid touching the candy while it is hot, even if the outside looks set.

The timing assumes four small, individual batches. Sugar’s color changes quickly near the end, so watch the pan rather than relying on the clock alone. If you have a candy thermometer, it can help you observe the syrup, but it isn’t necessary for this small-batch method; the pale amber color and foamy reaction after adding baking soda are the useful visual cues.

Tips

Use low heat and a clean pan. Sugar can go from melted to burnt in moments, especially in a thin pan. A small heavy-bottomed saucepan gives you more control. If the first portion turns dark brown or smells bitter, discard it once safely cooled and start again with a clean pan; burned sugar flavor carries into the candy.
Measure the baking soda carefully. The small amount matters. Too little gives less of the characteristic airy texture, while too much can create a soapy or bitter taste. If measuring ¹⁄₁₆ teaspoon is awkward, use a small pinch for each 2-tablespoon sugar portion, keeping the pinches consistent.
Choose the right pressing surface. A lightly oiled metal measuring cup or flat metal press releases more easily than an ungreased one. Don’t use a plastic cup, which may soften against the hot candy. Parchment is convenient; a silicone mat is reusable, but it should sit on a stable, heatproof tray so the thin candy doesn’t slide while you press.
Work quickly, but don’t rush the imprint. The syrup needs to be pressed while warm, then stamped when it has firmed slightly. If the cutter sticks, add a touch more oil and wait a few seconds before trying again. A heavy coating of oil can blur the outline, so wipe the cutter after greasing.

Serving Suggestions

Serve the dalgona rounds once fully cool, either as a crisp candy on its own or alongside tea, coffee, or a bowl of fresh fruit. They’re also a playful dessert-table treat for a Korean-inspired meal; set them out on parchment or small plates so they don’t collect moisture from a damp surface. The stamped outline is the focal point, so keep toppings simple rather than covering it.

For the familiar challenge, invite guests to trace around the stamped shape gently with a clean toothpick or needle, without pushing hard enough to snap the round. Make clear that the candy is brittle and can break unexpectedly. This is a lighthearted serving idea, not a test of skill; offer plain candy pieces too, so nobody needs to attempt the challenge to enjoy the recipe.

Variations

Change the outline. Use small cutters to stamp stars, hearts, circles, or triangles. Traditional ppopgi is often made with simple shapes, and household versions vary in size and design. A cutter with narrow points is more delicate and harder to release cleanly than a broad, uncomplicated shape.

Make larger rounds. For four bigger candies, use 3 tablespoons (about 38 g) sugar per round and increase the baking soda only slightly, to a generous pinch. They’ll take longer to melt and will be more fragile when thin, so flatten them gently. Keep the ratio modest; adding a lot of soda does not make a better candy.

Use a different sweetener only with care. This method depends on granulated sugar melting into a clear syrup. Brown sugar contains molasses and tends to produce a darker, more strongly flavored candy; it may also be harder to judge for doneness. Liquid sweeteners such as honey or maple syrup don’t behave the same way, so they aren’t direct substitutes for this recipe.

Make plain, unstamped candy. If you don’t have cookie cutters, flatten each portion into a round and leave it as is. The baking soda still gives the candy its light, crisp texture. You can also use the flat end of a clean metal skewer to draw a simple outline while the candy is warm, taking care not to press through it.

Storage and Reheating

Dalgona is at its crispest the day it’s made. After the rounds are completely cool, place them in a single layer in an airtight container and keep it in a cool, dry place for up to 1 to 2 days. Separate layers with parchment if stacking is unavoidable, though the thin edges can still crack. Humidity makes the candy sticky, so avoid leaving it uncovered or storing it near a kettle, sink, or steamy stove.

Refrigeration is not recommended: moisture can condense on the candy when it comes back to room temperature and soften its surface. Dalgona isn’t reheated. If a round becomes tacky or soft, warming it is unlikely to restore its original crisp texture; make a fresh batch instead. Discard candy that has become contaminated or has an off smell, and don’t store it while warm because trapped steam encourages stickiness.

Frequently Asked Questions

Is dalgona candy the same as a Squid Game cookie?
It’s the same kind of candy shown in Squid Game: a thin, stamped Korean sugar candy commonly called dalgona or ppopgi. It isn’t a flour-based baked cookie. The word “cookie” is often used informally for the game prop and for recipes inspired by it.

Why did my candy turn bitter?
The sugar was probably heated too long or became too dark, or the mixture had too much baking soda. Melt the sugar over low heat and take it off the burner as soon as it reaches pale amber. Add only the measured portion of soda, stir briefly, and pour promptly.

Why did my candy stick to the press or cutter?
The tool may not have been lightly oiled, or the candy may have been pressed while it was too hot and soft. Grease the contact surfaces with a thin film of neutral oil, wait until bubbling settles before flattening, and let the disk firm for a few seconds before stamping.

Can I make the candies ahead?
You can make them up to a day ahead if you let them cool completely and store them airtight in a cool, dry place. They’re most enjoyable fresh, and humid weather can make them tacky sooner. Don’t stack them until fully cool, and keep the container away from steam and direct sunlight.

Can I make one large batch in a saucepan?
It’s possible, but the syrup begins to set quickly and becomes difficult to portion and stamp evenly. Individual small batches give you more control over the thickness and timing, especially if you’re new to melting sugar. If you do scale up, pour and shape immediately, and don’t leave hot syrup unattended.

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