Bake that until it’s pretty stiff, I put mine in for about 18 minutes. Once you take them out of the oven, take the template that you made the shape from and double check that they are the same. Before the Gingerbread cools is a great time to chop off any weird bits that have happened from baking. Once it hardens it’s very difficult to change the shape. Do not lift up off of the tray until cools as this may end in catastrophe.! Occasionally I would use the parchment paper as a sliding surface and take the pieces off of the tray and slide the parchment onto another surface. This I would do with extreme caution. I let them cool over night especially the larger pieces because I wanted them to be really hard and stiff. If you don’t want to wait that long just absolutely make sure they have cooled completely.
The two huge pieces ( top sides) I baked for another 10 minutes on a lower temperature.