Servings: 36 to 40 cookies

3/4 C unsalted sweet cream butter softened - I used salted butter ¾ C unsalted sweet cream butter softened - I used salted butter
3/4 C packed light brown sugar ¾ C packed light brown sugar
1/2 C molasses ½ C molasses
1 large egg 1 large egg
3 C flour (405 g all purpose flour) 3 C flour (405 g all purpose flour)
2 tsp ground ginger 2 tsp ground ginger
1 tsp cinnamon 1 tsp cinnamon
1/2 tsp ground nutmeg - did not use ½ tsp ground nutmeg - did not use
1/2 tsp all spice spice (I used 1/2 tsp pumpkin pie spice that contains allspice) ½ tsp all spice spice (I used ½ tsp pumpkin pie spice that contains allspice)
1/2 tsp kosher salt ½ tsp kosher salt
1 tsp baking soda 1 tsp baking soda
1 tsp pure vanilla extract 1 tsp pure vanilla extract
1 container white sanding sugar - I used turbinado sugar 1 container white sanding sugar - I used turbinado sugar
1 bag chocolate striped Hershey Hugs Kisses - 1 (11 ounce) bag has approx. 68 so almost enough for 2 batches of cookies 1 bag chocolate striped Hershey Hugs Kisses - 1 (11 ounce) bag has approx. 68 so almost enough for 2 batches of cookies

Preheat oven to 350 degrees and line three baking sheets with parchment paper. I used silicone mats.
In a large bowl, mix together with a wire whisk your flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
Using another bowl or stand mixer, beat together the brown sugar and butter until light and fluffy. Mix in the molasses, egg, and vanilla extract. I used my KitchenAid.
Now, you will add in the dry ingredients gradually until the dough forms.
Pour your sanding sugar into a bowl, and form small balls of cookie dough then roll them in the sanding sugar. I used my purple #40 cookie scoop almost full to make balls.
Place the cookie dough balls on the prepared baking sheets, then bake for 8 to 10 minutes. I baked for 10 minutes.
Pull from the oven and allow them to cool for 2 to 3 minutes on a cooling rack before adding a Hershey's kiss into the center. Press the kiss down lightly in center. Once cookie sheet is cool to the touch, move cookies to a cooling rack.
Allow them to cool completely before serving.