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

Crack in the egg, then pour in the vanilla and optional almond extract. Mix well until everything is fully combined.

Gradually blend in the strawberry-flavored gelatin mix until it’s fully incorporated.

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

Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.

If your dough feels sticky, add an additional 1–2 tablespoons of flour and mix.

Roll tablespoon-sized portions of dough into balls and place them on a lined baking sheet.

Cover the baking sheet and chill the dough in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) while the dough chills.

Once chilled, arrange the dough balls 2 inches apart on a baking sheet and bake for 11–13 minutes.

Allow the cookies to sit on the baking sheet for 2 minutes, then transfer to a wire rack.

While the cookies are still warm, gently press a chocolate kiss into the center of each cookie.

Transfer the cookies to a wire rack and let them cool completely.

Once cooled, dust with powdered sugar if desired.