In a large mixing bowl, beat 1 cup of room temperature unsalted butter and 1 cup of granulated sugar together using a hand mixer on medium speed until light and fluffy, about 3-4 minutes. Add in 1 large room temperature egg, 1 teaspoon of vanilla extract, and the strawberry-flavored gelatin mix, blending until fully combined and smooth.

In a separate bowl, whisk together 2 cups plus 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined to form a soft and somewhat sticky dough.

Cover the dough tightly with plastic wrap or a clean kitchen towel and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll chilled dough into small balls (about 1 inch) and arrange on the prepared baking sheet, spacing about 2 inches apart.

Bake the cookies for 11-13 minutes or until edges are just set and centers remain slightly soft.

Remove cookies from oven and let cool on the baking sheet for 5 minutes. Gently press a chocolate kiss into the center of each cookie.

Once cooled completely, dust the cookies with ¼ cup of powdered sugar.