In a medium sized bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, ground cloves, and nutmeg.
In a separate large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Add the egg and the molasses and beat until combined.
Add the dry ingredients into the wet ingredients, a little bit at a time, beating at medium speed until the dough comes together.
Divide the dough into two equal pieces and form each one into a large disc shape. Wrap each one securely with plastic wrap, then chill the dough in the refrigerator for 1 hour.
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats. Remove the dough from the refrigerator and let rest for 10 minutes. Place each disc of dough between two sheets of parchment paper and roll out using a rolling pin until they are 1⁄4 inch thick.
Use cookie cutters to cut out your gingerbread man cookies and place them on the prepared baking sheets. Bake for 10 to 12 minutes or until they are slightly golden and the edges are set. If you are using small cookie cutters, the baking time may be less, so keep an eye on your cookies and check closer to the 7-8 minute mark.
Allow the cookies to cool for five minutes on the baking sheet, then transfer to a wire rack to cool completely before decorating.
To make the icing, add the powdered sugar, vanilla, milk, and corn syrup to a small bowl and whisk until smooth. If the icing is too thick, you can add a bit more milk. If the icing is too thin, you can add a bit more powdered sugar. For piping onto your Gingerbread Man Cookies, you will want it just slightly thick so that it will stay in place.
Add the icing to a small ziplock bag, and cut off a very small corner of the bag. Pipe the frosting onto the Gingerbread Man Cookies to decorate and allow to dry. Store in an airtight container on the counter for up to three days.