Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter, granulated sugar, and 1/2 cup powdered sugar until the mixture is light and fluffy, about 2–3 minutes with an electric mixer.

Beat in the egg and vanilla extract until fully incorporated and slightly glossy.

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

Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork the dough.

Fold in the strawberry puree until evenly distributed. The dough will be soft and slightly pink.

Scoop or roll the dough into 1–1.25 inch balls and roll each ball in extra powdered sugar to coat.

Arrange the coated balls on the prepared baking sheet, spacing about 2 inches apart.

Bake for 10–12 minutes, until the edges are set and the tops look slightly dry but the center still feels soft.

Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.