Fortunately for me, you can blog and still bake cookies. I just made these*, using this recipe, substituting butter for vegetable shortening, because why wouldn't you?, and fresh grated ginger for powder, because that's what I had on hand. I like a hard gingersnap: if you prefer softer ones, there are other recipes on the Internet, but search for "molasses cookies" - King Arthur Flour's website has one that looks promising.
*in fact, the cookies pictured are not what I baked. I took a picture of mine (they're darker - I give my cookies a couple more minutes than recipes call for) but my iPhone has once again chosen to forget I exist, and I can't transfer them. This whole business of websites dropping passwords and identities is growing boring).