Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl. Mixture will be soft. Refrigerate for 2 hours. Preheat oven to 375 degrees. Rool dough to 1/4 inch thickness on a lightly floured surface. Cut with a gingerbread cookie cutter. Place on an ungreased baking sheet three inches apart. Place red hots of raisins on cookies as buttons.
Bake 8 to 10 minutes until edges start to brown. Remove immediately to a cooling rack. You can add icing for eyes, etc. if you desire.