In a food processor, pulse Cheetos until finely ground. Alternatively, place in a zip-top bag, seal and crush with a rolling pin.
In a medium bowl, whisk together the flour, half of the crushed Cheetos, cream oftartar, salt, baking soda, and crumbled bacon.
In a large bowl, beat together the butter, shortening, and sugar until light and fluffy,about 2 minutes. Add egg and food coloring, if using, and mix until creamy. Add the dryingredients, and stir until just combined.
Place the remaining Cheetos crumbs and granulated sugar into a shallow bowl. Using asmall cookie scoop, make tablespoon-sized dough balls. Roll into a ball in your handsand then roll in the crumbs. Place balls on a tray or plate. Cover and refrigerate thedough for at least 1 hour or overnight.
Preheat the oven 350 degrees, and line a baking sheet with parchment paper or asilicone baking mat.
Place cookies on a pan 2 inches apart and bake for 8-12 minutes. Allow cooling for 5 minutes before transferring Cheetos Cookies to a wire rack to cool completely. Enjoy Cheetos Cookies!