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

Add the egg, vanilla extract, and almond extract (if using), beating until well combined.

Mix in the strawberry-flavored gelatin powder until fully incorporated.

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

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

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

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

Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight for best results).

Preheat the oven to 350°F (175°C).

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

Do NOT press an indentation into the dough before baking—this will cause excess spreading.

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

The cookies may look soft in the center, but they will continue to firm up as they cool.

Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses.

While 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, allowing the chocolate to set.

Dust the cookies with powdered sugar before pressing in the kisses.