My gingerbread recipe IS actually in weight measures on my site. Look under www.juliausher.com under Blog/Recipes/Cookie. (Both book and ebook also have a flour and sugar conversion guide at the end, as well as instructions about how I measure flour and sugar into cup measures.)
If you use the same flour conversion for the gingerbread recipe (on my site) for my sugar cookie recipe, it will translate just fine. Also, one half of 2 1/2 teaspoons is super easy to compute - it's 1 1/4 teaspoons, and all standard measuring spoon sets (at least here in the US) have both teaspoon and 1/4 teaspoon measures. I actually find it more convenient to use volume measures for salt and spices, as weighing out these tiny quantities can take a ton of time, and slight variations in them by weight won't matter much anyway. Weighing flour, fat and wet ingredients is more important.