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Q: My husband was recently diagnosed with Type 2 diabetes, so all of this year's Christmas cookies need to be sugar-free. I've never baked with sugar substitutes like Splenda or stevia before, and I am dubious of their claims that they can be used one-for-one as a sugar substitute.

Is their ratio correct or do your readers know of a more accurate one? Any help would be greatly appreciated!

Sent by Virginia

Editor: Readers, do you have any advice or guidance for baking cookies with sugar substitutes?

Related: Alternative Sweeteners: What's the Deal with Stevia?

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