u/Which-Tomatillo-8618

How can I make these hold the shape and not spread as much?

The recipe:
- sugar 150gr
- lemon zest 2
- lemon juice 30ml
- butter (melted) 70gr
- eggs 2 medium
- plain flour 240gr
- baking powder 5gr
- salt

Rolled in sugar after being shaped into a ball. 180ºC - 8 min

A few years ago I started making sourdough at home, and I'm trying to turn it into a tiny Northampton micro-bakery. Last week I made a few loaves and sold every single one. Trying to understand if there is demand, and if is sustanable. Do you think this might be something that the town is missing ? Would you be interested in trying some?