In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugars for about 3 minutes.
Add in the egg and extract and mix until incorporated.
Stir in the flour, almond meal, baking soda, and salt until just combined. Cover and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.
Use a small cookie scoop to form dough into 1-inch balls.
Roll dough balls into granulated sugar and place on prepared cookie sheet about 2 inches apart.
Bake for 10-12 minutes. Remove pan from oven and immediately push an unwrapped chocolate kiss into the center of each cookie.
Cool cookies on pan for 5 minutes before removing them to a wire rack to cool completely.