In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. Add in 1 large egg, 1 teaspoon of vanilla extract, and the optional 1/2 teaspoon of almond extract, mixing until fully combined. Gradually incorporate the strawberry-flavored gelatin, blending until you achieve a uniform pink dough.

In a separate bowl, whisk together 2 cups plus 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into your wet mixture until a soft dough forms. If the dough feels too sticky, add 1-2 tablespoons of extra flour until it reaches the right consistency.

Scoop about 1 tablespoon of dough and roll it into balls, placing them on a parchment-lined baking sheet. Cover the tray and chill the dough in the refrigerator for at least 1 hour, or overnight for the best results.

Preheat your oven to 350°F (175°C). Once the dough is chilled, place the balls back on the baking sheet. Bake for 11-13 minutes until the edges are set but the centers remain soft.

After baking, allow the cookies to rest on the baking sheet for about 2 minutes. While they’re warm, gently press a chocolate kiss into the center of each cookie.

Transfer the cookies to a wire rack to cool completely. Once cooled, dust them with 1/4 cup of powdered sugar.