Squid Game Cookies: How to Make Korean Dalgona Candy

Squid Game cookies are Korean dalgona candy: crisp, airy sugar discs made by melting granulated sugar and stirring in a little baking soda. Press a shape into each warm disc for a playful treat inspired by the series; the candy is made on the stovetop, not baked like a conventional cookie.

Ingredients

¾ cup (150 g) granulated white sugar, divided into six portions of 2 tablespoons (25 g) each
¾ teaspoon (about 3.5 g) baking soda, divided into six portions of ⅛ teaspoon each

White granulated sugar melts predictably and gives the candy its clean caramel flavor. Baking soda is the small but essential addition: it makes the melted sugar foam and turn lighter, so the finished pieces are thin and crisp rather than hard, dense caramel. Measure both ingredients into separate little cups before you start. Once the sugar is hot, you will not have time to measure carefully or search through a cupboard.

You will also need a small, dry, heavy-bottomed saucepan or stainless-steel ladle, a heatproof spatula or chopstick, a metal tray lined with parchment paper, a flat-bottomed press such as a small pan or measuring cup, and a small cookie cutter. These are equipment, not ingredients. A round, star, triangle, or umbrella cutter works; choose one small enough to fit comfortably in the middle of a candy.

Instructions

Set up before heating the sugar. Line a cool, level metal tray with parchment and place it beside the stove. Put the six sugar portions and six baking-soda portions within reach. Set out the press and cutters, too. Work with one candy at a time, because melted sugar firms quickly. Keep children and pets away from the work area, and use a stable surface with room to set down the hot pan.
Melt one portion of sugar. Add 2 tablespoons (25 g) sugar to the dry saucepan or ladle. Warm it over low to medium-low heat, moving the pan gently so the sugar heats evenly. It may first clump, then liquefy around the edges. Stir slowly with a heatproof utensil as it melts, scraping the bottom without splashing. This usually takes about 2 to 3 minutes, depending on the pan and burner. Avoid high heat: sugar can go from melted to burnt in moments.
Look for a pale amber color. When nearly all the crystals have melted and the syrup is pale amber, take the pan off the heat. A few tiny crystals are less troublesome than letting the syrup turn deep brown. Dark caramel tastes bitter and produces a candy that can be unpleasantly hard. If the sugar is still grainy, give it a few more seconds over low heat, moving the pan rather than turning up the burner.
Stir in the baking soda. Immediately add one ⅛-teaspoon portion (about 0.6 g) baking soda. Stir briskly for about 5 to 8 seconds, just until the mixture foams, lightens, and looks evenly combined. It will expand noticeably. Do not add extra soda to make it foam more: too much leaves a soapy or bitter aftertaste, while a large amount of stirring can knock down the airy bubbles.
Pour and flatten the candy. Pour the foamy mixture onto the parchment in a small mound, keeping your hand away from the hot syrup. Let it sit for about 10 to 15 seconds, until the surface is no longer flowing freely but is still pliable. Put a second piece of parchment over it and press straight down with the flat-bottomed press for 2 to 3 seconds, making a thin disc roughly 3 inches (7.5 cm) wide. Lift the press gently. If the mixture sticks, wait a few seconds longer before pressing the next candy; pressing too soon can pull the soft candy out of shape.
Imprint a shape. While the disc is warm and flexible, place a small metal cutter in its center and press just enough to leave a clear outline. Do not press so hard that you cut all the way through. Lift the cutter vertically. If it sticks, allow the disc another few seconds to firm up, then try again. The outline should be visible but leave a connected rim around the shape, so the candy can be picked up without breaking.
Repeat in separate batches. Make the remaining five candies one at a time, using a fresh 2-tablespoon portion of sugar and ⅛ teaspoon baking soda for each. The timing can vary slightly with your stove, so watch the color rather than relying only on a timer. Let each candy rest on the tray while you prepare the next. Once all six are shaped, leave them undisturbed for 2 minutes to finish setting.
Serve when fully cool. When the candy is firm and cool to the touch, peel it carefully from the parchment and arrange it on a dry plate. Handle the pieces by their edges; they are thin and can snap, especially around the stamped outline. The melted sugar is extremely hot and can cause a serious burn, so never taste or touch a candy before it has cooled completely.

Tips

Measure each dose in advance. The candy moves quickly from melted to ready for soda, pouring, and stamping. Having individual sugar and soda portions lined up prevents rushed measuring and makes it easier to repeat the same size and flavor for all six.
Use low heat and a light hand. A small heavy pan helps distribute heat, while a stainless-steel ladle gives good control for one portion. If the sugar smokes or turns dark brown, it has gone too far; discard it after it cools safely and start a fresh portion. Do not add water to hot caramel, which can splatter.
Adjust the press timing by feel. A disc that is still very glossy and runny needs a few more seconds before flattening. If it has turned dull and firm, it may crack when pressed. The short wait after pouring is approximate because room temperature, pan size, and batch size all affect how fast the candy cools.
Keep the cutter clean and dry. Sticky residue can drag the imprint or break the disc. Wipe the cutter between candies and let it dry fully. If a shape breaks, the candy is still enjoyable as small crunchy pieces; there is no need to handle or re-melt a partly cooled disc.

Serving Suggestions

Serve the dalgona pieces on a dry plate as a crunchy sweet after a Korean-inspired meal, or set one beside tea, coffee, or hot chocolate. They are also fun as a small party activity: offer each guest a cooled candy and invite them to see whether they can separate the stamped shape from the outer ring without breaking it. Make clear that this is a gentle challenge, not a reason to bite down on the hard candy or use a sharp tool.

For a Squid Game-inspired dessert table, arrange the pieces with simple geometric decorations or other small sweets. Keep the candies away from fruit, whipped cream, and other moist foods until serving, since moisture makes the sugar surface sticky. Their delicate texture is best when they are eaten the same day they are made.

Variations

Try different outlines. Use a small star, circle, triangle, or umbrella cutter to change the imprint while keeping the same recipe. A simple outline is easier to stamp and less likely to break than a tiny, intricate design. If you only have a large cutter, press a smaller section of it into the center rather than trying to stamp across the whole disc.

Make smaller candies. Divide each 2-tablespoon sugar dose into two smaller portions and use a tiny pinch of baking soda for each. Smaller discs cool faster and are easier to handle, but the sugar can overcook more quickly, so watch the color closely. You will make more pieces, and the total time will increase because every portion still needs its own melt-and-stamp cycle.

Use brown sugar with care. Light brown sugar can be used in place of white sugar in equal volume, but its molasses gives the candy a deeper flavor and darker color, making the pale-amber visual cue harder to judge. It may also clump or melt less evenly. For the most reliable first batch, use white granulated sugar rather than powdered sugar, honey, syrup, or a sugar substitute; those alternatives have different moisture and melting behavior and will not produce the same candy.

Keep the classic flavor or add a tiny accent. The traditional-style candy is simply sugar and baking soda, so it does not need extra flavoring. A very small pinch of cinnamon can be stirred in with the soda, but it may mute the familiar caramel taste and make the imprinted surface less clean. Avoid liquid extracts: even a little added liquid can make hot sugar sputter and can change the texture.

Storage and Reheating

Dalgona is at its crispest on the day it is made. If you have leftovers, let them cool completely and refrigerate them within 2 hours in an airtight container, with parchment between layers. They can be kept refrigerated for 3 to 4 days, although humidity and condensation may make the candy tacky or soften its snap. For the best chance of preserving the texture, open the container only when you are ready to serve and keep it away from damp foods.

There is no useful reheating method: warming the candy can melt it, make it sticky, or burn it. If a refrigerated piece has become soft, it is better to enjoy it as it is rather than put it back in a pan. Discard pieces that have been contaminated or that have an unusual smell or visible residue. Because these candies are delicate and moisture-sensitive, making a fresh small batch for a gathering is usually more satisfying than trying to restore stored ones.

Frequently Asked Questions

Are Squid Game cookies actually cookies?
No. The name refers to Korean dalgona candy, also called ppopgi, a thin sugar candy with a stamped shape. It is cooked on the stovetop and does not contain flour, butter, or eggs. The word cookies is commonly used for the candy because of its appearance and its connection to the shape challenge in the series.

Why did my candy turn bitter?
The sugar was probably heated too far. Remove it from the heat as soon as it is fully melted and pale amber; it continues cooking briefly in the hot pan. Deep brown sugar syrup tastes bitter, and adding more baking soda will not correct it. Lower the burner and watch the color closely on the next portion.

Why did the candy not foam?
Check that the baking soda is fresh, measured correctly, and stirred in immediately after the pan comes off the heat. The mixture should foam within seconds. If the sugar has cooled too much before the soda is added, it may not mix evenly. Make sure the ingredient is baking soda, not baking powder, which is not a one-for-one substitute here.

Can I make dalgona candy in the microwave?
A stovetop pan is easier to control for this small batch. Microwave heating can be uneven, and hot sugar can overheat between checks, making it harder to judge the color and stir the soda safely. Use a small saucepan or ladle on low to medium-low heat, and do not leave the melting sugar unattended.

What can I do if I do not have a cookie cutter?
Make the candy without an imprint, or use a small, dry metal cutter borrowed from a baking set. You can also make a simple outline with a clean, dry toothpick while the disc is still pliable, though the line will be less even. Do not use a knife to cut a cooled piece; it is brittle and can break unpredictably.

Can I make the candies ahead for a party?
You can make them earlier the same day, but their crisp texture is most dependable when freshly cooled and kept dry. If you need to store them, cool them fully, refrigerate within 2 hours, and use an airtight container with parchment between layers. Avoid making them far in advance if the room or refrigerator is humid, because moisture can make the stamped pieces sticky.

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