¾ cup unsalted butter, at room temperature (1½ sticks)
¾ cup brown sugar
½ cup molasses
1 egg
1 tsp vanilla extract
¼ cup sugar, for rolling
30 Hersheys kisses, unwrapped and frozen
Instructions
In your mixing bowl, beat together butter and brown sugar on high for 3-5 mins. Meanwhile, in a large bowl, whisk together all dry ingredients, and set them aside.
In your mixing bowl (filled with butter/brown sugar), add egg, molasses, and vanilla- scraping down your bowl when needed.
Add dry ingredients and mix until just combined.
Wrap dough in plastic wrap, and refrigerate 2-4 hours, or overnight.
Preheat oven to 350F, and place parchment paper on baking sheets. Roll dough into 1" balls, roll them in sugar, and place on sheet.
Bake for 8-10 minutes, until cookie tops are cracked, and gently place a kiss in the center as soon as they leave the oven.
Transfer to a cooling rack to cool completely, and store in an airtight container for 4-6 days.
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/12/04/gingerbread-kiss-cookies/