Chile-Cheese Shortbread Cookies

Preparation

1. Step 1

   Whisk 5 Tbsp. plus 1½ tsp. (69 g) granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and 1¾ cups plus 2 Tbsp. (237 g) all-purpose flour in a medium bowl. Add 8 oz. sharp yellow cheddar, coarsely grated, and toss until all of the cheese is coated. Transfer mixture to a food processor and pulse in 3-second bursts, scraping down sides as needed, until dough comes together in large clumps. Add ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and pulse until dough comes together into a single mass and no dry streaks remain. Transfer dough to a lightly floured surface; roll into a 10x1½" log.

   Step 2

   Mix together 2 Tbsp. Aleppo-style pepper or gochugaru and 2 Tbsp. raw sugar on a parchment-lined baking sheet. Roll log in mixture, pressing gently to adhere, until evenly coated. Wrap log in plastic, using it to help form log better if needed; chill in refrigerator at least 2 hours.

   Step 3

   Place racks in upper and lower thirds of oven; preheat to 350°. Unwrap log and slice into ¼"-thick rounds. Place 8 cookies on each of 2 parchment-lined baking sheets, spacing about 1" apart. Bake until golden brown around the edges, 18–20 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining unbaked cookies, placing on a cool baking sheet lined with a fresh sheet of parchment and baking on upper rack.

   Do Ahead: Dough can be made 1 week ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.