Take dough out of the fridge and let it warm up for a few minutes. When you are ready to make the pieces, form dough into a ball, warming it up with your hands.
Roll out the dough directly on a cookie sheet (no greasing required) using a marble rolling pin. Roll carefully starting from the middle and rolling outwards. The rolled dough should be smooth with no cracks and should be fairly thin (approx 1/8 of an inch thick or less).
Place cut pattern on top of dough and trace around the template with a knife.
Bake at 350 for 10-15 minutes. Do not undercook the gingerbread. Depending on your oven it may take a bit of trial and error to find the exact right baking time. Once cooled the pieces should be sturdy with no soft areas in the middle.
As soon as you take out of the oven, place the pattern over the piece and again cut around with a knife. This ensures the pieces have straight edges and will fit together. You need to do this as soon as it is out of the oven before the gingerbread crisps up.
Let cool on tea towels overnight. Do not try to assemble right away or the pieces will not be dry enough and your house will not be sturdy.