In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda and salt. Set aside.
In a stand mixer, using paddle attachment; cream together the brown sugar and butter. Add molasses, egg and vanilla, mixing until just combined.
With the mixer on slow, add the flour mixture until combined.
Place dough in a bowl, cover with plastic wrap and refrigerate at least 2 hours or overnight. Your dough should be firm but easy to work with. Remove the dough 20 minutes prior to baking so it will be workable.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Roll dough into 1 inch balls, roll around in granulated sugar and place on baking sheet.
Bake 8-10 minutes. Remove from oven and immediately press Hersey kiss into each cookie. Remove cookies to a wire rack to cool completely.
Store in an air tight container. Will keep for 4-6 days.