This dough can be little sticky and use of extra flours is a good idea, just keep it real so you keep your gingerbreads soft. Compared to Appenzeller biberli, this was much easier to handle. Roll dough, cut two same size parts and use another for bottom and another as cookie mold part. Add some jam on bottom and brush edges and carefully place upper part on it. Use your fingertips to seal gingerbread properly.
Doing this might make edges ugly, and you can either work on your gingerbread skills or simple shake or roll bigger cutter around gingerbread. This will make edges round again.