Preheat your oven to 400°F (200°C).

In a large mixing bowl, using a stand mixer, beat softened butter and powdered sugar until light and fluffy, about 2-3 minutes.

Add egg, red velvet emulsion, and vanilla extract to the creamed mixture and blend. Mix in melted chocolate chips.

Slowly blend in sifted flour, dark chocolate cocoa powder, baking powder, dry buttermilk (if using), and salt until a smooth dough forms.

Roll the dough to about ¼ inch thick. Chill for 15-30 minutes if sticky.

Cut out cookies using a snowflake-shaped cookie cutter and place on a parchment-lined baking sheet.

Bake for 7-9 minutes, or until edges are set. Avoid overbaking.

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

Decorate fully cooled cookies with royal icing or white chocolate drizzle.