In a large bowl whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.

In a separate large mixing bowl beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.

On low speed gradually beat in the flour mixture until well mixed. Press dough into a flat disk, wrap in plastic and refrigerate 4 hours or overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls, roll in granulated or coarse sugar to coat and place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove from oven and immediately press a Hershey kiss into the center of each cookie.

Remove to wire racks and cool completely. Store in an airtight container up to 5 days.