HASTY TASTY GINGERBREAD PEOPLE

What a quick way to roll out the cut cookies with “kids” of all ages.

• 1 package (28 ounces) thawed Pasta & Co Ginger Crinkle Cookie Dough
• 1/2 cup flour
• 2 tablespoons ground ginger
• 2 tablespoons cocoa powder
• Additional flour as needed
• Confectioners Sugar, if desired

In a small bowl mix together flour, ginger, and cocoa. Knead mixture into dough until it is completely incorporated and dough is firm and smooth enough to roll. You may need to add up to another ½ cup flour.

Preheat oven to 350°F. On a very lightly floured surface, roll dough out 1/4-inch thick and cut into desired shapes. Place on parchment-lined baking sheets. Bake in upper third of preheated oven until edges are lightly browned—8 to 10 minutes. Remove from oven and let cool on a rack. If you choose to sugar the cookies, let them cool 5 minutes before tossing in granulated sugar to coat.

MAKES ABOUT 4 DOZEN AVERAGE-SIZE GINGERBREAD PEOPLE