1. Preheat oven to 350°F. In a large bowl, beat gingerbread mix, egg, and 1/4 cup water with an electric mixer on medium speed until a soft dough forms. Fold in raisins.
2. Drop by slightly rounded measuring tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
3. Bake 12 to 15 minutes, or until centers are firm. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.