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

Beat in the egg, vanilla, and almond extract until smooth.

Stir in the strawberry gelatin powder until evenly pink and fragrant.

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

Slowly add the dry mix to the wet on low speed until a soft pink dough forms. If sticky, add 1–2 tablespoons more flour.

Scoop about 1 tablespoon of dough and roll into balls. Place on a lined baking sheet and chill at least 1 hour (or overnight).

Preheat oven to 350°F (175°C).

Arrange chilled dough balls about 2 inches apart on parchment.

Bake for 11–13 minutes, until edges look set and slightly firm; centers may still look soft.

Remove from oven and let sit for 2 minutes. While still warm, dust tops with powdered sugar, then gently press a chocolate kiss into each center.

Transfer to a wire rack and cool completely so the chocolate sets and cookies firm up.