Preheat the oven to 375 degrees F (190 degrees C).

Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.

Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.

Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.

Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.