The first time I watched Squid Game, I wasn’t just pulled in by the storyline—I was completely fascinated by the food. One scene in particular stood out around the world: players carefully carving shapes out of a thin, honey-colored candy using nothing but a needle and steady hands. Suddenly, everyone was talking about the Squid Game Cookie Recipe, searching for ways to recreate that iconic moment at home.
What makes this recipe special is that it isn’t actually a cookie in the traditional baking sense. It’s a nostalgic Korean street treat known as dalgona candy, something many people in Korea grew up enjoying long before it became globally famous. Simple, dramatic, and surprisingly tricky, this recipe captures both the cultural roots and the viral excitement of the Squid Game challenge.
In this guide, I’ll walk you through an authentic, beginner-friendly squid game cookie recipe, explain its background, and share tips to help you get perfect results—even on your first try.
What Is a Squid Game Cookie Recipe?
The squid game cookie recipe refers to the candy featured in the Netflix series Squid Game, commonly known as dalgona candy or ppopgi. Despite being called a “cookie” online, it’s actually a type of caramelised sugar candy.
Dalgona candy origcaramelised popular Korean street snack in the 1960s and 1970s. Vendors would melt sugar, add a pinch of baking soda, and press shapes into the foamy candy before it hardened. Children were often challenged to eat the candy without breaking the stamped shape—a playful tradition that inspired the intense Squid Game scene.
Unlike baked cookies, dalgona candy:
- Uses only two ingredients
- Is cooked on the stovetop, not baked
- Has a crisp, brittle texture similar to honeycomb candy
Why You’ll Love This Recipe
- Authentic Korean dalgona candy flavor
- Only two main ingredients
- No oven required
- Naturally dairy-free and gluten-free
- Fun to make with kids or friends
- Perfect for Squid Game parties and themed events
Ingredients Overview
This recipe makes 2–3 dalgona candies, depending on size.
- 2 tablespoons granulated sugar: The base of the candy. White sugar works best for even melting.
- 1/8 teaspoon baking soda: Creates the light, airy texture and golden colour.
Optional Tools
- Metal ladle or small colourick pan
- Chopstick or wooden skewer
- Flat spatula or the bottom of a glass
- Metal cookie cutters (umthe bthe rella, star, circle, triangle)
Ingredient Notes & Substitutions
- Sugar alternatives: Not recommended. Most sugar substitutes do not caramelise properly.
- Vegan & dairy-free: Nacaramelisegan and dairy-free.
- Gluten-free: Naturally gluten-free.
Step-by-Step Instructions
Prepare your workspace
Line a baking tray or plate with parchment paper and have your cookie cutter ready.
Melt the sugar
Place sugar into a ladle or small pan over low heat. Stir constantly as it melts to prevent burning.
Caramelize carefully
Once fully melted, the sugar should turn light amber. Remove from heat immediately.
Add baking soda
Sprinkle in baking soda and stir quickly. The mixture will foam and lighten in colour.
Pour and shape
Pour the foamy candy colourparchment paper. Let it sit for 10–15 seconds.
Flatten gently
Lightly press the candy flat using a spatula or glass bottom.
Stamp the shape
Press a cookie cutter gently into the candy without cutting through.
Cool completely
Allow to cool for 1–2 minutes until hardened.
Total cooking time: about 5 minutes.
Expert Tips for Best Results
- Low heat is key. High heat burns sugar quickly.
- Measure baking soda precisely. Too much creates bitterness.
- Work fast. The candy hardens quickly once poured.
- Do not over-stir. Excess stirring causes a grainy texture.
- Practice once or twice. Tha ea process is simple but timing-sensitive.
Common mistakes include burning the sugar, pressing too hard with the cutter, or adding too much baking soda.
Variations & Substitutions
- Flavour twist: Add a drop of vanilla extract. Flavour removing from heat.
- Cinnamon dalgona: Sprinkle lightly with cinnamon after flattening.
- Mini dalgona candies: Use teaspoons of sugar for bite-sized versions.
- Colour variation: Slightly darker caramel. Colour deeper flavour, but watch closely.
Dietary adaptability is minimal since this recipe is already vegan, dairy-free, and gluten-free.
Storage & Make-Ahead Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Humidity warning: Dalgona absorbs moisture quickly and may become sticky.
- Freezing: Not recommended, as texture will degrade.
- Make-ahead tip: Prepare just before serving for the best texture and appearance.
Frequently Asked Questions (FAQ)
Is the Squid Game cookie recipe actually a cookie? Squid GameSquid Game
No. It’s a sugar-based candy known as dalgona or ppopgi.
Why did my dalgona candy turn bitter?
This usually happens when the sugar is overcooked or too much baking soda is added.
Can kids make this recipe?
Children should assist only with adult supervision due to the hot sugar.
What shapes are used in Squid Gathe me cookies?
Common shapes include an umbrella, a star, a circle, and a triangle.
Can Ian make dalga ona caa ndy without baking soda?
Without baking soda, the candy will be hard caramel without the airy texture.
Is Dalgona candy the same as honeycomb candy?
Dalgonae similar, but dalgona is thinner and uses less baking soda.
Final Thoughts & Serving Suggestions
This squid game cookie recipe is more than a viral trend—it’s a piece of Korean food culture with decades of history behind it. Whether you’re recreating the Squid Game challenge, hosting a themed party, or simply curious about dalgona candy, this recipe delivers an authentic and memorable experience.
Serve it as a fun dessert, a party activity, or a conversation starter alongside Korean snacks or coffee. With just sugar, baking soda, and a bit of patience, you can bring one of the most iconic food moments in pop culture right into your kitchen.
