There is more that one gingerbread house recipe out there. A few with molasses, and a few with corn syrup. Although I initially wanted to use molasses in my gingerbread, making it that way didn’t hold up. It crumbled so easily and I wasted a ton of dough.
After a few more attempts I realized that corn syrup helped keep the dough softer and more playable for rolling and shaping, yet it also cooked crisp and strong.