Combine half of spice cake mix and all remaining cookie ingredients (butter, egg, orange juice, cinnamon, vanilla, ginger) in a bowl.

Beat at low speed, scraping the bowl often, until well mixed.

Add remaining cake mix and continue beating until well mixed.

Wrap the dough in plastic food wrap.

Refrigerate the dough for at least 2 hours until firm.

Preheat oven to 375F (190C).

Roll out the dough on a lightly floured surface, one-half at a time (keeping the remaining dough refrigerated), to 1/8-inch thickness.

Cut the dough with 3- to 4-inch gingerbread boy or girl cookie cutters.

Arrange the cut-out cookies 2 inches apart onto ungreased cookie sheets.

Bake for 7-9 minutes or until the cookies are set.

Let the cookies stand for 1 minute on the cookie sheet, then remove them to a cooling rack.

Cool the cookies completely.

Combine all frosting ingredients (powdered sugar, butter, orange juice) except milk and food coloring in a bowl.

Beat at low speed, scraping the bowl often, and gradually add enough milk for the desired spreading consistency.

Frost the cooled cookies.

Decorate the frosted cookies as desired.