In a large mixing bowl, use the paddle attachment to beat the sugar and shortening until fluffy.
Add in the eggs, molasses, spices, and corn syrup and beat until well mixed.
Gradually, add 1 C of flour at a time until dough can be easily formed into a ball.
Turn the dough onto a lightly floured surface and knead until smooth and not sticky, adding more flour if needed.
Place into a zippered freezer bag and chill for several hours or overnight. Great idea to make a day or so the baking to have ready ahead of time.
Your dough should be cold when ready to roll out.
Preheat your oven to 350°.
Place a piece of parchment onto a cookie sheet (sides are helpful for the sheet to prevent cookies from sliding off) and add dough to the parchment paper.
Roll out dough to 1/8" for tiny houses.
Use the tiny cookie cutters and cut two each of the fronts/backs, sides and roofs for each house., making sure you allow enough space between cut pieces so that they will not connect during baking.
Use a knife to remove the excess around the cut pieces. Add the leftover dough to a bowl to use to roll again and make more houses.
Bake tiny houses for 10-12 minutes until light brown and done.
Remove from oven and use a knife to separate any cookies that have touched.
Let the cookies cool completely on a cooling rack before beginning to put them together.
Repeat until you have the number of houses desired. The dough will last in the fridge for a couple of weeks if you want to make additional later.