Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.

Cream the butter and sugar. In a large mixing bowl, use a mixer to beat the softened butter and brown sugar for about 1 minute.

Add the wet ingredients. Mix in the molasses, egg, and vanilla extract until everything is combined.

Combine the mixtures. Add half of the flour mixture and mix until mostly incorporated. Add the remaining flour mixture and mix until just combined.

Chill the dough. Cover the dough and refrigerate for 1 hour.

Preheat the oven. When the dough is ready, preheat the oven to 350°F. Line a baking sheet with parchment paper.

Shape the cookies. Use a 1 1/2-inch cookie scoop to portion the dough, then roll each portion into a ball. Roll each ball in granulated sugar and place on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies. Bake for 8–10 minutes, or until the cookies are set.

Add the Hershey’s Hugs. While the cookies bake, unwrap the candies. Remove the cookies from the oven and gently press one Hershey’s Hug into the center of each cookie.

Cool and serve. Let the cookies cool completely on the baking sheet or a cooling rack before serving. This gives the cookies time to set around the candy.