In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Incorporate the egg, vanilla extract, and almond extract, mixing until fully combined.

Stir in the strawberry-flavored gelatin powder until well blended.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add this mixture to the wet ingredients, mixing on low speed until a soft, pink dough forms.

If the dough is too soft or sticky, add 1-2 additional tablespoons of flour.

Scoop around 1 tablespoon of dough and roll it between your palms to create a smooth ball.

Place the dough balls on a lined baking sheet and chill in the fridge for at least an hour, or overnight for the best results.

Preheat your oven to 350°F (175°C).

Place the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.

Bake for 11-13 minutes, until the edges are set and slightly firm.

Let the cookies sit on the sheet for 2 minutes and gently push a chocolate kiss into the center of each cookie.

Transfer the cookies to a wire rack and allow them to cool entirely.

Before serving, dust the cooled cookies with powdered sugar.