Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased baking sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from baking sheets to cooling racks. Cool completely, about 30 minutes.