In a mixing bowl, combine dry cake mix, flour, eggs, oil, molasses and ginger; mix well. Refrigerate for 30 minutes or until easy to handle. On a floured surface, roll dough to a 1⁄8-inch thickness. Cut with 5-inch cookie cutters dipped in flour. Place 3-inches apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting as desired. Use red-hots for eyes, nose and buttons. Yields 2 ½ dozen. Kathy Gingerich, Clark, Mo.