In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of kosher salt, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and a pinch of nutmeg.

In a stand mixer, beat ¾ cup of room-temperature unsalted butter and 1 cup of dark brown sugar on medium speed until light and fluffy.

Add ½ cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract to the creamed butter mixture, mixing on low speed until fully combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until incorporated.

Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours or overnight.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator, scoop out about 1.5-inch portions, and roll each piece into a ball, then roll in granulated sugar.

Bake the cookies for about 8 minutes, or until the edges are lightly golden and the tops crinkle.

Immediately press an unwrapped Hershey's Kiss into the center of each warm cookie.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack.