6 1/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
12 oz. unsalted butter, plus more for brushing on cookies before baking
1 1/4 cup brown sugar
1 tsp. table salt
2 large eggs
2/3 cup molasses
1/3 cup light corn syrup
1 box Lemonhead candies (optional)
2 cups granulated sugar
Combine the flour, soda, ginger, cinnamon, and cloves in a large bowl and set aside.
Combine the butter, brown sugar, and salt in another large bowl and beat it with an electric mixer on medium speed until light and fluffy. Add the eggs, molasses, and corn syrup and beat on medium speed until smooth. Gradually blend in the flour mixture on low speed until mixed well and dough comes together.
Divide dough in half and shape into two large disks. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350°F.
Working with one disk at a time, roll the dough to 1/4-inch thickness on a floured work surface. Cut dough into gingerbread men using five-inch cookie cutter. Place them one inch apart on an ungreased cookie sheet.
Process the Lemonhead candies and sugar in a food processor until finely ground. Brush the cookies with melted butter and sprinkle with Lemonhead-sugar mixture. If omitting the candies, sprinkle cookies with plain granulated sugar.
Bake 10 to 13 minutes or until edges are set and begin to brown. Remove from oven and cool on baking sheets for four minutes, then, using a spatula, place cookies on wire racks to cool completely.
Decorate as desired with icing and candies such as Red Hots and chocolate chips and store in an airtight container up to five days.