In a large bowl combine first six ingredients, set aside. In a large bowl cream butter and sugar. Add molasses, egg and vanilla, mixing until nearly combined. Mix in flour mixture, beating until fully combined.
Cover bowl with plastic wrap and chill for 2-4 hours or overnight. Dough should be fairly firm but still easy to work with and roll. Remove dough 20 minutes prior to baking.
Preheat oven to 350°F. Prepare baking sheet with silicone baking mat or parchment paper.
Shape dough into 1" balls, roll in sugar and space 2" apart on prepared baking sheet.
Bake for 8-10 minutes. Immediately press an unwrapped chocolate kiss into each cookie. Transfer to a wire rack to cool completely. Store in a covered container.
Notes
Recipe yields roughly 5 dozen cookies.*Notes: This is sticky dough that needs to be chilled prior to rolling. Factor in chill time when planning to make this. Also, this dough freezes well so a full batch can be mixed and only a portion cooked if desired.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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