Preheat oven to 350 degrees. Roll out gingerbread dough on a Silpat to about 1/4 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour.
Place facade template over chilled dough; cut out with a paring knife. Remove excess dough from around template (reserve). Cut out windows from facade with a small utility knife. Gather together and roll out scraps of dough; cut out two shutters and two supports. Bake and cool as directed in recipe.
Place Silpat with house pieces on a baking sheet. Bake, rotating sheet halfway through, until just beginning to brown, about 18 minutes. Let cool completely.
Place template over baked gingerbread. Using a utility knife, lightly score along roof lines, shingles, and door (to serve as guides when piping). Gingerbread can be stored on baking sheets, covered with plastic wrap, up to 1 week at room temperature.