The cutest mini gingerbread houses!
In the bowl of a stand mixer, cream together the butter, vegetable shortening and sugar until light and airy, about 3-5 minutes. Add the eggs, one at a time. Add the molasses and mix on medium until combined.
In a separate bowl, whisk together the flour, baking soda, salt and spice. Whisk to get rid of any clumps.
Add the flour mixture, 1/2 cup at a time, to the mixer. Mix until just combined. Transfer the dough onto a cutting board and form into 2 smooth discs. Wrap the dough in plastic wrap and chill for 20-30 minutes.
Preheat the oven to 350F.
Remove one disc from the fridge and roll out between two pieces of parchment paper, the same size as your cookie sheet. You want the dough to be about 1/4 inch thick. Using the cookie cutters, cut the shapes leaving about 2 cm between the shapes. Because the dough is sticky, instead of picking up the shapes, you want to remove the excess dough around them.
Place the parchment paper on your cookie sheet and bake in the oven for 7-9 minutes.
Let cool on the cookie sheet for 2-3 minutes then cool completely on a wire rack.