You will need a scale to weigh your flour, a rolling pin, a ruler, parchment paper and a cookie tray.
I use a custom-made template to cut my houses - but a sharp chef's knife will work perfectly.
For the base, I recommend using a Wilton® cake circle. You'll "glue" your house to the circle.
I highly recommend disposable Wilton icing bags. Lacking that, thick quart sized baggies will suffice.