In the bowl of a stand mixer, beat the softened butter with both sugars using the paddle attachment until the mixture is smooth and creamy.

Mix in the vanilla extract until fully blended.

Add the flour, cinnamon, and salt. Continue mixing on low speed, scraping down the sides of the bowl as needed, until the dough comes together.

Stir in the finely chopped pecans until evenly distributed throughout the dough.

Transfer the dough to a sheet of plastic wrap. Shape it into a log about 8-10 inches long and roughly 2 inches thick. Wrap tightly and smooth out the shape as needed.

Refrigerate the dough for at least 4 hours, or until it feels firm enough to slice cleanly.

When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a small bowl, stir together the turbinado sugar and additional chopped pecans.

Unwrap the chilled dough and roll it in the sugar-pecan mixture until the log is fully coated on all sides.

Slice the log into ½-inch thick rounds, aiming for even pieces so they bake consistently.

Arrange the slices on the prepared baking sheets, cut side down, leaving space between each cookie. If you’d like, sprinkle a little extra pecan-sugar mixture over the tops.

Bake for 12-14 minutes, or until the cookies are set in the center and just lightly golden around the edges.

Let cool slightly before serving, or store once fully cooled. (You can store them in an airtight container for up to 3 days.)