In a medium bowl, beat the margarine (or vegan butter) with the sugar until you achieve a creamy and slightly pale texture.

Add the vanilla and beat again until the mixture appears fluffy and very smooth.

Incorporate the flour, chopped pecans, and ground cinnamon into the mixture. Stir until you obtain a homogeneous dough. Avoid overmixing; simply combine the ingredients adequately.

Cover the bowl with the dough using a plate or lid, and refrigerate for 20 minutes.

Preheat the oven to 180°C (355°F) while allowing the dough to cool in the refrigerator.

Once the dough has rested in the refrigerator, shape it into tablespoon-sized balls using your hands. Place the balls on a baking sheet, leaving some space between each one.

Bake the cookies in the preheated oven at 180°C (355°F) for 20 minutes, or until the edges turn slightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Once the cookies are entirely cool, generously dust powdered sugar over the top or, if you prefer, you can fully coat them by dipping them in powdered sugar.

Store them in an airtight container to maintain their freshness.