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.

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

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.

Dust the cookies with powdered sugar before adding the kisses to avoid getting powdered sugar on the chocolate.