In the bowl of a stand mixer, beat the softened butter on medium speed for about 1 minute until smooth.

Add the powdered sugar and beat until the mixture becomes light and creamy, about 1-2 minutes. Scrape the bowl once.

Add the maple extract and vanilla extract; mix briefly until combined.

Sprinkle in the ground cinnamon, then add the flour a little at a time. Mix on low until the dough is mostly together and no large streaks of flour remain.

Fold in ¾ cup finely chopped pecans by hand to distribute evenly.

Turn the dough onto a lightly floured surface. Bring it together gently and shape into two logs about 10 inches long and 2 inches in diameter.

Mix the coarse sugar and remaining ¼ cup chopped pecans on a small plate. Roll each log in the mixture until evenly coated.

Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

Unwrap the logs and slice each into 14 equal pieces (about ½ inch thick). Place the rounds on the prepared sheet, spaced about 1 inch apart.

Bake for 14-17 minutes, until the edges just begin to turn golden. Avoid overbaking to keep the center tender.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.