This year’s annual Saratoga Music Boosters cookie dough fundraiser raised over $13,000 on sales of nearly 1,300 items, including new ones like green tea and yuzu-flavored cheesecakes. Most sold for around $25 to $30.
The music program directors highly encouraged the more than 410 students in the program to participate and try to get at least one or two sales. By doing so, they have the chance to practice public speaking and gain confidence.
The sales reflect a positive trend over the last four years under the leadership of parent Lily Chow, who took over as the Saratoga Music Boosters (SMB) organizer for the fundraiser in 2021.
Starting last year, SMB also departed from a 20-year partnership with cookie dough vendor Harmoney, opting for the lower prices of a company called E.B. to sell more items at an affordable price.
Last year, the music program’s cookie dough sale raised $12,080. This year, new options like matcha cheesecake and specialty cookie flavors were key to a sellout.
Orders closed Nov. 7, and families were able to pick up their desserts a week later.
Run by SMB parent volunteers, the sale has become a fall staple for both high school and Redwood Middle music students. Parents usually handle logistics by picking up the cookies and distributing them to students, who then either keep them or hand them out to buyers. Since 2000, the Cookie Dough Fundraiser has remained a reliable tradition not only to fund the music program but also to prepare holiday treats just in time for Thanksgiving.
Music director Jason Shiuan said that while each year’s participation and sales change slightly, the fundraiser stays successful and continues to bring the community together. Typically, parent volunteers suggest new additions — this year, yuzu and green tea-flavored cheesecakes appeared alongside classic cookie dough styles.
“I’ve never felt like it doesn’t go well,” Shiuan said. “It’s not just to sell cookie dough, it’s to speak up for the program and support the next group coming after you.”
According to Chow, profits have consistently increased by about $1,000 each of the past four years. In earlier years, profits could be funneled toward individual student accounts to help fund trip costs, but that practice ended due to policy changes. Now, all profits go into a bigger picture, funding the program as a whole, overall instrument rentals, sheet music and field trip funds.
“Now, it’s more like this is for the betterment of the whole program — or to help support someone who might need help,” Shiuan said.
For students, the sale is also about representing the music program. Shiuan mentioned how the fundraiser gives students a chance to talk with neighbors, teachers and friends about why the program matters and where the money goes.
After sales were finalized, SMB volunteers wrapped up, confirmed total profits and reviewed item sales. Popular products — like the new cheesecakes, with the Green Tea cheesecake outselling even the longtime favorite New York cheesecake — will likely stay for next year.
Parent organizers will also adjust the process of which items to keep or change based on popularity and sales of the corresponding year. The list of different desserts will always change with trends, so customers can try new items each year, while funding field trips, instrument repairs, replacements, props and uniforms for student musicians.
“All the things that we’re getting now are because people did it before us,” Shuian said. “The money we make goes to support the next generation.”
