Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
Sprinkle about 1/4 cup of flour onto work surface; coat one half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed. With floured 2 1/2- to 3-inch gingerbread boy or girl cutter, cut out dough boys or girls. Gently brush excess flour from shapes; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely. Decorate with frosting and candies for eyes and buttons as desired.