Add butter, brown sugar and molasses to a large mixing bowl. Beat with an electric hand or stand mixer until all ingredients are combined.

Using a wooden spoon or rubber spatula stir in the egg and vanilla extract.

In another bowl, add the flour, baking soda, ginger, cinnamon, nutmeg, allspice and salt. Whisk all ingredients together.

Add approximately one cup of the flour mixture to the wet mixture and stir. Continue adding the flour slowly until well combined.

Roll out two pieces of plastic wrap and place half of the dough into each piece. Wrap securely and refrigerate for at least 3 hours or overnight.

On a clean and flat surface, sprinkle a handful of flour in the area where you will be rolling the dough. Lightly flour the rolling pin as well.

Remove one dough ball at a time from the fridge and place onto the floured surface. Lightly sprinkle the top of the dough with extra flour.

Using the rolling pin, roll out the dough until it is approximately ¼ inch thick. Use a 3 inch gingerbread man cookie cutter to cut out shapes and add to the baking sheet spacing about an inch apart.

Bake for 7-10 minutes until the edges are beginning to brown.

Remove from heat and allow to cool fully.

Once cookies have cooled, make the icing by mixing the powdered sugar, milk and corn syrup.

Add the icing to a piping bag or ziploc bag. Cut a very small opening in the corner of the bag.

Arrange the cookies on a sheet of parchment paper or a flat surface. Gently squeeze the icing to decorate cookies and allow the icing to set for at least 20-30 minutes.