Turn it to medium low and slowly dribble the water into the bowl.
Place half of the dough on the parchment paper. (Wrap the other half in plastic wrap and place in the refrigerator until ready to use. )
Press down with your hands to flatten the dough on the parchment paper a bit.
Place a new piece of parchment on top of the dough and then roll to 1/4 thick with a rolling pin.
Remove the top piece of parchment, and get your cookie cutters ready.
Fill a small bowl or plate with 1/8 cup water. Dip your cookie cutter in the water, and then cut out your gingerbread man shape.
Peel away the edges with your fingers, or a toothpick for smaller areas. If the dough is not coming up easily, place it in the freezer for 5 minutes and try again.
When finished, slide your baking sheet under the parchment paper and place it in the freezer for 5 minutes. If you're ok with the cookie shapes spreading a little bit then you can skip the freezer step before baking.
Bake in the oven for 8-10 minutes, until firm but soft.
Tip: To maximize your cookie cutting on the dough, it's a good idea to cut out the shapes as close together as you can. When you're finished, cut the parchment paper out around each cookie shape and arrange on your baking sheet. This will keep them from growing together while they bake.