Cut parchment paper to fit cookie sheet. Use only enough flour on rolling pin so dough doesn't stick. Place template or cookie cutter on dough. Cut around outer edges and remove excess dough. Bake for 13-20 minutes.
Times vary depending on oven and size of gingerbread piece.
You should be able to touch the cookie and not leave an imprint. If you leave an imprint, bake it for another 3-5 minutes. Let gingerbread pieces cool for 24 hours before assembling together. I recommend using the meringue powder rather than egg whites to make decorating icing. The egg white icing, though less expensive to make, can be used to hold your house together only right at the time it is made.